Roasted Salmon, Crushed Potatoes, Lemon-Caper Sauce

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Quick Overview
COST PER PORTION

17,23kn

PORTIONS

2 portions

CUISINE

Scandinavian

[yasr_visitor_votes size=”small”]
Simple and elegant, this easy caper & lemon sauce goes brilliantly with tender roasted salmon, crushed potatoes and crisp green beans.

Fresh ingredients are sourced from local growers.

What you order

You can order all neccessary ingredients with a single click and remove groceries you don’t need
NOTE: After you prepare your meals, you are left with about 8,5 kn in value of groceries.

Sold By: Foodin
Category:
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Description

Ingredients

Ingredients for 2(double for 4)
120g trimmed fine green beans

1 lemon

400g waxy potatoes

5g chives

1 Cornish clotted cream pot (40g) †

1 bag of capers (15g)

2 x 110g skin-on salmon fillets †

Instructions

Instructions for 2(double for 4)

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a kettle

Chop the waxy potatoes into bite-sized pieces

Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 12-15 min or until almost fork-tender

While the potatoes are cooking, chop the chives finely

Cut the lemon[s] in half

Once the potatoes are almost cooked, add the green beans and cook for 3-4 min or until cooked with a slight bite

Once done, drain and return to the pot to steam dry

Meanwhile, add the salmon fillets to a baking tray, skin-side down (use lightly oiled tin foil to keep them from sticking!)

Add a drizzle of olive oil and season with salt and pepper

Put the tray in the oven and cook for 10-12 min or until cooked through

Tip: Your fish is cooked when it turns opaque and flakes easily

While this fish is cooking, heat a separate pot over a low heat

Add the clotted cream and cook for 1-2 min or until melted

Once melted, add the capers and juice of 1/2 [1] lemon and cook for 30 secs further

Season with a pinch of salt – this is your lemon & caper sauce

Return the drained potatoes and green beans to the pot

Crush the potatoes lightly with a fork

Add 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper and give everything a good mix up

Cut the remaining lemon into wedges

Serve the roasted salmon with the crushed potatoes and green beans to the side

Spoon the lemon & caper sauce over the fish and sprinkle the chopped chives over everything

Garnish with a lemon wedge and enjoy!

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