Crispy Skin Salmon With Baby Potatoes & Broccolini
Preparation time is 15minutes
Cook time is 38minutes
Total time is 53minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1packets Gravox cheese finishing sauce
- 4 salmon fillets, skin on
- 5milliliter olive oil spray
- 1kilograms baby potatoes
- 1tablespoons butter
- 2tablespoons dill, chopped
- 1teaspoons salt
- 1teaspoons cracked pepper
- 2 bunches broccolini
- 1teaspoons dried chilli flakes
- 1/4 cup almonds, roughly chopped
Method
Step 1 of 7
Pre-heat oven to 180°C.
Step 2 of 7
Spray a large fry pan with olive oil and set over a high heat.
Step 3 of 7
Place salmon filets skin side down and cook for 5 minutes, transfer onto a baking tray and roast in oven for 20 minutes.
Step 4 of 7
In the meantime fill a medium saucepan with the potatoes and cover with water. Boil for 8-10 minutes or until potatoes are tender. Drain through colander and transfer potatoes into a large bowl. Toss with butter, dill and half the salt and pepper. Cover and set aside.
Step 5 of 7
For the broccolini, bring a medium sized saucepan to the boil and blanch broccolini for 2-3 minutes. Using tongs, transfer into a large bowl and toss with dried chilli flakes, almonds and remaining salt and pepper.
Step 6 of 7
Remove salmon from oven and plate with potatoes and broccolini.
Step 7 of 7
Heat Gravox Cheese Finishing Sauce as per packet instructions and pour into serving dish. Serve immediately alongside salmon and vegetables.
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