Name: Roast salmon with potato and aioli
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 12 chat (baby) potatoes; 1 cup mayonnaise; 2 clove garlic, crushed; 2 tablespoon lemon juice; 1/4 cup finely chopped chives; 1 tablespoon vegetable or olive oil; 4 160g salmon steaks, bones removed skin on; 200 gram baby spinach leaves; lemon wedges, to serve

Ingredients

12 chat (baby) potatoes

1 cup mayonnaise

2 clove garlic, crushed

2 tablespoon lemon juice

1/4 cup finely chopped chives

1 tablespoon vegetable or olive oil

4 160g salmon steaks, bones removed skin on

200 gram baby spinach leaves

lemon wedges, to serve

Method

1.Preheat oven to 200°C/180°C fan-forced. Place potatoes in a large saucepan; cover with cold water. Bring to the boil over moderate heat. Boil, uncovered, for 10-12 minutes or until tender. Drain. Refresh under cold water. Cut in half; place in a large bowl. Whisk mayonnaise, garlic, juice and chives in a medium jug; add to potato. Toss to combine. Season.

2.Heat oil in an ovenproof frying pan over moderately high heat. Add salmon, skin-side down; cook for 2-3 minutes or until skin is crisp. Place pan in oven; cook for 5- 6 minutes for medium-rare, or to your liking. Remove from oven. Cover with foil; rest for 5 minutes.

3.Wash spinach. With water clinging to the leaves, place in a large saucepan. Cover. Cook over moderately high heat, shaking pan occasionally, for 2-3 minutes or until spinach wilts. Remove from heat. Season. Serve salmon with potato, spinach and lemon wedges.

No ovenproof frying pan? Sear salmon in frying pan, then transfer to a baking tray.
Note

Woman's Weekly Food

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Ingredients

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