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Ингредиенты
- 2 Tbsp. chervil
- 1 Tbsp. sea salt
- 2 Tbsp. brown sugar
- 1 x lemon zest
- 1 tsp black pepper
- Â Â For the Potatoes
- 2 x potatoes, red skinned
- 20 gm butter
- 60 ml cream
- 1/2 c. arugula
- Â Â For the Salsa
- 1 x avocado
- 3 x green kiwifruit
- 1 x spring onion, minced
- 1 Tbsp. fresh chervil, minced
- 1 Tbsp. sweet thai chili sauce
- 1 x juice of lemon
- 1 Tbsp. avocado oil
- Â Â For the Salmon
- 4 x 180 gram salmon portions
- 100 gm snow peas
Инструкции
- Finely chop the chervil then rub with the lemon zest into the salmon fillets, press the salt, pepper and brown sugar on top then cover and chill for a few hrs to allow the flavours to infuse.
- For the Potatoes:Bake the potatoes in at 180 C for about 1 hour until cooked then scoop out the flesh and mash with the butter and cream then fold in the arugula.
- For the Salsa:Peel the avocado and kiwifruit then dice them into a bowl, add in the minced spring onion, chervil, sweet Thai chili sauce, lemon juice and avocado oil. Mix the salad ingredients together.
- To Assemble:Cut the salmon into portions then in a warm pan with a little oil, sear the salmon till coloured on each side. If they still aren't cooked through finish cooking in an oven. Salmon should be served slightly underdone in the center. Blanch the snow peas in boiling salted water.
- Place a 7 cm ring onto each plate and press the arugula mash firmly into it. Remove the ring and place the salmon resting on the mash. Serve with the kiwifruit and avocado salad and the snow peas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 449g | |
| Recipe makes 4 servings | |
| Calories 679 | |
| Calories from Fat 361 | 53% |
| Total Fat 40.28g | 50% |
| Saturated Fat 11.1g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 1923mg | 80% |
| Potassium 1657mg | 47% |
| Total Carbs 38.93g | 10% |
| Dietary Fiber 7.1g | 24% |
| Sugars 13.38g | 9% |
| Protein 41.82g | 67% |
