Chilli Baked Salmon, Potato Salad with Chorizo and Crème Fraiche

Wed, 5 July 2023

Ingredients

· 6 darnes of salmon

Chilli Crust:

· 2 cloves of garlic-crushed

· Pinch of cayenne pepper

· Juice of 1 lime

· 1 teaspoon chilli flakes

· 2 large dessertspoons of oil

Potato Salad, Chorizo and Crème Fraiche

· 6 new potatoes (scrubbed clean)

· 5oz/150g chorizo

· 2 tablespoons crème fraiche

· 1 bunch scallions-thinly sliced

· 1 tablespoon chopped parsley.

· Seasoning

 

Method – Salmon

Salmon is high in protein and omega-3s -- heart-healthy fats and is a very tasty option to enjoy for a simple summer supper. The alternative style potato salad is the perfect accompaniment.

1. Very simply put all the ingredients for the crust into bowl and mix together and spread over the salmon. Allow the salmon to marinade for 4-6 hours but a few minutes is sufficient as the crust is quite well flavoured.

2. Preheat the oven to 190C/375F/Gas Mark 5

3. Arrange the salmon on a baking tray (normally line the baking tray with a little parchment paper first)

4. Transfer to the oven and bake for 17-20 minutes depending on how thick the pieces of fish are.

5. When cooked the salmon should be firm to the touch.

 

Potato Salad with Chorizo and Crème Fraiche

This is one of my favourite salads. The flavour of the smoked bacon gives a really wonderful flavour. I also love the fact that it has no mayonnaise choosing to use crème fraiche instead.

1. Heat a frying pan and cook the chorizo in a little oil until crispy.

2. Boil the potatoes until just tender and then allow them to steam until completely cooked through. Allow to cool fully and then slice the potatoes into rough chunks.

3. Once the potatoes have cooled down you can add the chorizo, scallions, chopped parsley, crème fraiche.

4. Mix well and season as required.

5. Serve with the baked salmon and some greens.