Friday, April 12, 2013

Roasted Salmon on Crispy Potatoes with Spinach and Almonds recipe

Roasted Salmon on Crispy Potatoes with Spinach and Almonds
Roasted Salmon on Crispy Potatoes with Spinach and Almonds

Other greens such as rocket and solverbeet can be used in phace of, or in combination with, the spinach. Silverbeet will need to be blanched first before adding to the almonds and raisins

Serves 4

Roasted Salmon on Crispy Potatoes ingredients: 700 grams floury potatoes, eg Agria, peeled and sliced 1 cm. 4 x 150 grams pieces of salmon, skin off. knob of butter. 2 large handfuls baby spinach. 1/3 cup slivered almonds. 1/3 cup raisins
Herb oil: 1/2 cup olive oil. 2 cloves garlic, crushed. 1 tablespoon finely chopped rosemary or thyme. finely grated zest 1 lemon sea salt and freshly ground pepper

Roasted Salmon on Crispy Potatoes recipe: Preheat the oven to 180C

Herb oil: Combine all the ingredients in a bowl and season. Cook the potatoes in boiling salted water for 5 minutes. Drain well then place on a large baking tray. Add three quarters of the herb oil and gently turn to coat. Arrange slightly overlapping on the tray and roast for 10 minutes. Turn the potatoes over and roast for a further 10 minutes. Brush the salmon with the remaining herb oil and place on a separate baking tray and roast for 6-8 minutes or until just cooked through. Melt the butter in a saute pan, add the almonds and cook for 1-2 minutes until lightly golden. Add the raisins, cook for 1 minute then add the spinach and turn until just wilted. Season with salt and pepper
To serve: Place the potatoes and spinach on plates and top with the salmon. By then, the roasted salmon on crispy potatoes is ready