Roasted organic salmon with herbed crème fraîche
SERVES
2
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
10
MINUTES
CUISINE
COURSE
Main
Method
Preheat the oven to 200°C.
Wash and peel the potatoes and place in a saucepan. Add cold water until covered by around 1 inch. Bring to the boil, reduce heat to a simmer for around 15 minutes until tender. Drain and toss with a little olive oil and season with sea salt.
Place the salmon (skin side down) in a medium sized baking tray lined with parchment. Rub each fillet with a little olive oil and season well with sea salt and black pepper.
Roast for around 10-15 minutes until cooked, leaving the middle still a little pink.
Mix the crème fraîche with a little sea salt, lemon juice and herbs. If it is too thick, mix in a little olive oil or even a teaspoon of water.
Divide the ingredients between two plates and garnish with some fresh dill or parsley.
Ingredients
600g small waxy potatoes
sea salt
extra virgin olive oil
2 big fillets of organic Irish salmon, skin on
200g crème fraîche
4 tbsp chopped herbs (chives, parsley, tarragon, dill)
juice of ½ lemon
2 radishes, sliced very thinly
Method
Preheat the oven to 200°C.
Wash and peel the potatoes and place in a saucepan. Add cold water until covered by around 1 inch. Bring to the boil, reduce heat to a simmer for around 15 minutes until tender. Drain and toss with a little olive oil and season with sea salt.
Place the salmon (skin side down) in a medium sized baking tray lined with parchment. Rub each fillet with a little olive oil and season well with sea salt and black pepper.
Roast for around 10-15 minutes until cooked, leaving the middle still a little pink.
Mix the crème fraîche with a little sea salt, lemon juice and herbs. If it is too thick, mix in a little olive oil or even a teaspoon of water.
Divide the ingredients between two plates and garnish with some fresh dill or parsley.
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