Salmon Parcels and Sauteed Potatoes with Gremolata

Salmon Parcels and Sauteed Potatoes with Gremolata
 
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This recipe was uploaded
by hoppershaun

 
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Ingredients

Ingredients
Method
 
  • FOR THE PARCELS
  • 2 salmon fillets
  • 2 spring onions, chopped on the diagonal
  • 2 tsp finely chopped fresh parsley
  • 2 slices of lemon
  • 4 tbsp white wine
  • FOR THE POTATOES AND
  • GREMOLATA
  • 250g potatoes, peeled and cubed
  • large handful of fresh parsley, finely
  • chopped
  • 1 garlic clove, minced
  • zest of half a lemon, minced
  • 2 tsp olive oil
SERVES 2 1.Preheat the oven to 190C. 2.To make a parcel, place a fillet of salmon in the middle of a piece of foil. On top of the fillet, add half of the spring onions, half of the parsley, a slice of lemon and pour over 2 tbsp of the white wine. Fold the foil over into a parcel and place on a baking tray. Make the other parcel in the same way and place on the baking sheet. Put baking sheet in the oven for 25 minutes. 3.Meanwhile, saute the potatoes over a high heat, until the potatoes are soft in the middle and crispy and brown on the outside. 4.While the potatoes are sauteing, make the gremolata. Combine the parsley, garlic, lemon zest and olive oil in a bowl and mix well. 5.When the potatoes are cooked, add the gremolata to the pan and toss well to combine. 6.Open the salmon parcels and place the ingredients from the parcels onto 2 warm plates, pouring over any liquid that remains. Add the potatoes and serve.

Salmon Parcels and Sauteed Potatoes with Gremolata

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This recipe was uploaded by hoppershaun

 
 

Method


SERVES 2 1.Preheat the oven to 190C. 2.To make a parcel, place a fillet of salmon in the middle of a piece of foil. On top of the fillet, add half of the spring onions, half of the parsley, a slice of lemon and pour over 2 tbsp of the white wine. Fold the foil over into a parcel and place on a baking tray. Make the other parcel in the same way and place on the baking sheet. Put baking sheet in the oven for 25 minutes. 3.Meanwhile, saute the potatoes over a high heat, until the potatoes are soft in the middle and crispy and brown on the outside. 4.While the potatoes are sauteing, make the gremolata. Combine the parsley, garlic, lemon zest and olive oil in a bowl and mix well. 5.When the potatoes are cooked, add the gremolata to the pan and toss well to combine. 6.Open the salmon parcels and place the ingredients from the parcels onto 2 warm plates, pouring over any liquid that remains. Add the potatoes and serve.
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