المكونات
- Fingerling potatoes 6
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp
- SpinneysFOOD Salt To taste
- SpinneysFOOD Black Pepper To taste
- Fennel bulb 1
- Orange 1
- Rocket leaves 200g
- Lemon juice 1 tbsp
- SpinneysFOOD Scottish Salmon Fillets (250g per piece) 2
- Creamed horseradish 2 tbsp
- Half a lemon Cut into wedges
Nutrition (Per serving)
- سعرات حرارية 905
- دهون 47.3g
- المشبعة 7g
- بروتين 67.3g
- الكربوهيدرات 53.2g
- السكريات 11g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
سلمون اسكتلندي محمّر مع بطاطا مشوية وسلطة جرجير وبرتقال وشمر
British 10 Mins Prep
- Pre-heat the oven to 180C, gas mark 4. Line a tray with baking paper.
- Cut the fingerling potatoes in half, toss them with 2 tbsp of olive oil and season with salt and pepper.
- Place the potatoes on the tray and bake in the oven for 20-30 minutes or until they’re golden and crispy.
- Thinly slice the fennel. Peel and segment the orange.
- Add both to a bowl filled with the rocket leaves. Toss together with the remaining olive oil, lemon juice, salt and pepper.
- Heat oil in a non-stick pan over a medium heat. Season the salmon fillets with salt and pepper and place in the pan, skin-side down. Cook each salmon fillet 70% through – skin-side down and then flip and cook on the other side. Total cook time should be 10-15 minutes.
- Serve the fillets on top of the potatoes with the salad, horseradish sauce and lemon on the side.