We’ve given classic fish and chips a makeover with this flavoursome salmon dish. Served with salt and vinegar potatoes, it’s the perfect recipe to try this weekend.
Serves44
Cook time1 hr 25 mins1 hour 25 minutes
Prep time15 mins15 minutes, + 15 mins standing time
+ 15 mins standing time
Ingredients
1.2kg mixed potatoes (such as baby white, Red Royale and baby Red Royale), halved or cut into wedges
1 1/3 cups (435ml) white vinegar
2 tsp sea salt flakes
1/4 cup (60ml) olive oil
4 Coles Tasmanian Salmon Skin On Portions
1/2 lemon, rind finely grated, juiced
Crushed peas
2 2/2 cups (300g) frozen peas
20g butter, chopped
2 tbs sour cream
1/2 lemon, rind finely grated, juiced
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 240°C. Place the potato and vinegar in a large saucepan. Add enough cold water to cover. Add the salt and bring to the boil. Cook for 20-25 mins or until the potato is just tender. Set aside in the cooking liquid for 15 mins. Drain well.
Step 2
Heat the oil in a large roasting pan in the oven. Remove the pan from the oven and carefully add the potato. Season. Roast, turning occasionally, for 45-50 mins or until the potato is crisp and golden brown.
Step 3
Arrange the salmon over the potato in the pan. Drizzle with the lemon juice and sprinkle with lemon rind. Spray with olive oil spray. Roast for 5-6 mins for medium-rare or until the salmon is cooked to your liking.
Step 4
Meanwhile, to make the crushed peas, combine peas and ½ cup (125ml) water in a small saucepan over high heat. Bring to the boil. Cover and cook, shaking pan occasionally, for 1-2 mins or until peas are bright green and tender. Add the butter, sour cream, lemon rind and lemon juice to the peas. Use a fork or potato masher to lightly crush the peas. Season.
Step 5
Divide the crushed peas and potato among serving plates. Top with salmon and season to serve.
Serve with watercress sprigs, mint sprigs and lemon wedges
Prep time15 mins15 minutes, + 15 mins standing time
+ 15 mins standing time
Ingredients
1.2kg mixed potatoes (such as baby white, Red Royale and baby Red Royale), halved or cut into wedges
1 1/3 cups (435ml) white vinegar
2 tsp sea salt flakes
1/4 cup (60ml) olive oil
4 Coles Tasmanian Salmon Skin On Portions
1/2 lemon, rind finely grated, juiced
Crushed peas
2 2/2 cups (300g) frozen peas
20g butter, chopped
2 tbs sour cream
1/2 lemon, rind finely grated, juiced
Description
We’ve given classic fish and chips a makeover with this flavoursome salmon dish. Served with salt and vinegar potatoes, it’s the perfect recipe to try this weekend.
Method
Step 1
Preheat oven to 240°C. Place the potato and vinegar in a large saucepan. Add enough cold water to cover. Add the salt and bring to the boil. Cook for 20-25 mins or until the potato is just tender. Set aside in the cooking liquid for 15 mins. Drain well.
Step 2
Heat the oil in a large roasting pan in the oven. Remove the pan from the oven and carefully add the potato. Season. Roast, turning occasionally, for 45-50 mins or until the potato is crisp and golden brown.
Step 3
Arrange the salmon over the potato in the pan. Drizzle with the lemon juice and sprinkle with lemon rind. Spray with olive oil spray. Roast for 5-6 mins for medium-rare or until the salmon is cooked to your liking.
Step 4
Meanwhile, to make the crushed peas, combine peas and ½ cup (125ml) water in a small saucepan over high heat. Bring to the boil. Cover and cook, shaking pan occasionally, for 1-2 mins or until peas are bright green and tender. Add the butter, sour cream, lemon rind and lemon juice to the peas. Use a fork or potato masher to lightly crush the peas. Season.
Step 5
Divide the crushed peas and potato among serving plates. Top with salmon and season to serve.
Serve with watercress sprigs, mint sprigs and lemon wedges
