John Myers
Contents
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Ingredients
- 1 kg Potatoes
- 5 tbsp Melted butter or olive oil
- 1 Onion
- 1 Lime
- 4 stems Mint
- Olive oil
- 300 g Frozen peas
- 1 tsp Instant vegetable broth
- Salt, pepper, sugar
- 600 g Salmon fillets
- Coarse sea salt
- Lemon quarters for serving
Instructions
- If you like, you can peel the potatoes, but I left the peel on. Cut deep into the potatoes with a knife, a few millimeters apart, but do not cut through. Place on a baking sheet lined with baking paper (with the incisions facing up) and brush with the melted butter or olive oil. I sprinkled the potatoes with some spice for french fries. Bake in the preheated oven on the middle rack for 45 - 55 minutes at 200 degrees (or fan oven 175 degrees). Brush with butter or oil every now and then.
- For the sauce, finely dice the onion and sweat it in a little heated olive oil in a large saucepan. Pluck the mint leaves and add with the frozen peas. Finely grate the peel of the lime and then squeeze out the juice. Add both to the peas.
- Approx. Pour in 200 ml of water and stir in the vegetable stock. Bring to the boil and simmer gently for about 5 minutes, then puree finely. Season to taste with salt, pepper and a pinch of sugar.
- Season the salmon fillets with salt and pepper and fry them in the hot oil in a pan for about 3 minutes on each side. Sprinkle the potatoes with sea salt and serve with the sauce and the fish.
Nutrition
Serving: 100gCalories: 73kcalCarbohydrates: 15.6gProtein: 1.9g
