Grilled Salmon with Green Goddess Potato Salad
PREP TIME: 15 MINS
COOKING TIME: 15 MINS
SERVES: 4
INGREDIENTS
750g baby Spud Lite potatoes, halved & thinly sliced
100g green beans, trimmed, halved
100g sugar snap peas, trimmed
1 cup frozen peas
1 spring onion, thinly sliced
3 radish, quartered & thinly sliced
4 skin-on salmon fillets
2 teaspoons olive oil
Salt flakes and freshly ground black pepper
GREEN GODDESS DRESSING
1/4 cup whole egg mayonnaise
1/4 cup Greek style yogurt
1/2 clove garlic, crushed
2 anchovies or 1 tablespoon capers, finely chopped
1 tablespoon lemon juice
1/4 cup basil leaves, finely chopped
1/4 cup parsley leaves, finely chopped
1/4 cup mint leaves, finely chopped
Salt flakes and freshly ground black pepper
METHOD
1. For the dressing, combine mayonnaise, yogurt, garlic, anchovies, lemon juice, chopped herbs, salt and pepper together in a small bowl, stirring to combine. Set aside until required.
2. Place potatoes in a medium saucepan covered in cold water. Bring to boil and cook for 3-4 minutes or until tender, remove potato with a slotted spoon, reserving water. Place hot potatoes in a bowl with half the dressing, tossing to combine and leave to cool.
3. Bring water back to the boil and blanch beans, sugar snap peas and frozen peas for 2 minutes. Drain and refresh under cold water.
4. To assemble salad, add potatoes, beans, sugar snap peas, frozen peas, spring onions and radish to the potatoes with the remaining dressing, tossing to combine. Set aside.
5. For the salmon, preheat a non-stick frying pan or barbecue plate on high. Drizzle salmon with olive oil and season with salt and pepper. Place salmon in hot pan skin side down and cook for 3-4 minutes until crisp. Turn the fillets over, reducing the heat to medium and cook for a further 3-4 minutes or until golden and cooked to your liking. Serve salmon fillets with green goddess potato salad.
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