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Monday, December 17, 2012

Recipe: Crispy Skin Salmon With Roasted Baby Potatoes

When I find something that's completely idiot proof when it comes to cooking, I can't help but share it with the world.  And recipes don't come any easier than this.  

What You Need

Baby Red Delight Potatoes, 1kg, scrubbed
Olive Oil, 1/4 cup
Lemon Thyme, 1 tablespoon, leaves picked
Sea Salt, 2 teaspoons, plus 2 teaspoons extra
Salmon Fillets, 4 x 150g, skin on, pin boned
Egg Mayonnaise, 1 cup
Lemon, 1, juice
Chives, 1 bunch, finely chopped

What To Do

1)  Preheat oven to hot (200C) and cook potatoes in saucepan of boiling, salted water.

2)  Transfer potatoes to a baking dish with 2 tablespoons oil, thyme and salt. Toss to coat. Bake 35-40 minutes, turning halfway, until golden brown.

3)  Generously sprinkle salmon skin with remaining salt and set aside 5 minutes.

4)  Heat remaining oil in large frying pan on high. Cook salmon, skin-side down, 3-4 minutes until flesh is opaque but still pink in centre. Turn and cook 2-3 minutes.

5)  In a small bowl, whisk mayonnaise, juice and half chives together. Season to taste.

6)  Serve salmon with a dollop of mayonnaise and sprinkled with chives. Accompany with potatoes.

And you're done.  Enjoy!

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