Grilled Salmon, Provencal Potatoes, Samphire & Lemon Aioli –

Name: Grilled Salmon, Provencal Potatoes, Samphire & Lemon Aioli –
Ingredients: 2 pieces of salmon (preferably with the skin on); 400g of baby potatoes such as Jersey royal; 2 tbsp herbs Provencal (replace with mixed herbs if needed); 100g of samphire; 50g of capers; 2 tbsp of mayonnaise; 1 garlic clove, minced; Zest from 1 lemon and tiny squeeze of juice; Olive oil; Salt and pepper; 14oz of baby potatoes such as Jersey royal; 3oz of samphire; 1oz of capers; Step 2 Make the aioli by mixing the mayo, garlic and lemon zest and juice. Taste and adjust the seasoning adding more lemon juice, garlic or pepper; Step 4 When the salmon is cook take it out the basket and rest for 2-3 mins. Mix the samphire with the potatoes and keep in the basket while salmon is resting; Step 5 Place the potatoes and samphire on the plate with the salmon on top. Put a spoonful of aioli and finish by sprinkling some capers and adding a lemon wedge

ninjatestkitchen.eu

Salmon cooked to perfection with herby potatoes and delicate lemon aioli

View Original

Share this recipe:

Ingredients

2 pieces of salmon (preferably with the skin on)
400g of baby potatoes such as Jersey royal
2 tbsp herbs Provencal (replace with mixed herbs if needed)
100g of samphire
50g of capers
2 tbsp of mayonnaise
1 garlic clove, minced
Zest from 1 lemon and tiny squeeze of juice
Olive oil
Salt and pepper
14oz of baby potatoes such as Jersey royal
3oz of samphire
1oz of capers
Step 2 Make the aioli by mixing the mayo, garlic and lemon zest and juice. Taste and adjust the seasoning adding more lemon juice, garlic or pepper
Step 4 When the salmon is cook take it out the basket and rest for 2-3 mins. Mix the samphire with the potatoes and keep in the basket while salmon is resting
Step 5 Place the potatoes and samphire on the plate with the salmon on top. Put a spoonful of aioli and finish by sprinkling some capers and adding a lemon wedge