
- 0:20 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Take your salmon to the next level with this crunchy, herbed bread topping, served with a creamy potato and horseradish mash.
Ingredients
-
1kg washed potatoes, peeled, chopped
-
1/2 cup (125ml) milk, warmed
-
65g butter, chopped
-
1 tablespoon horseradish cream
-
2 slices (about 120g) dark or light rye bread
-
1/4 cup flat-leaf parsley, chopped
-
2 tablespoons dill, chopped
-
4 (about 120g each) salmon fillets
-
200g green beans, trimmed, halved
-
200g snow peas, trimmed, halved
-
1/2 cup (120g) light sour cream
-
Dill sprigs, to serve
-
Lemon wedges, to serve
Method
-
Step 1Cook potato in a large saucepan of boiling water for 15 mins or until tender. Drain. Return to the pan. Use a potato masher or fork to mash until smooth. Stir in the milk, 40g of the butter and half the horseradish cream. Season.
-
Step 2Preheat grill on medium-high. Place the bread, parsley, dill and remaining butter in a food processor and process until fine breadcrumbs form. Season.
-
Step 3Place salmon on a baking tray lined with foil. Top with breadcrumb mixture, pressing firmly to secure. Cook under grill for 6 mins or until crunchy on top and the salmon is just cooked through.
-
Step 4Cook the beans and snow peas in a saucepan of boiling water for 2 mins or until bright green and tender crisp. Refresh under cold water. Drain well.
-
Step 5Combine the sour cream and the remaining horseradish cream in a small bowl. Season.
-
Step 6Sprinkle salmon with dill sprigs and serve with mash, sour cream mixture, vegetables and lemon wedges.
- Low carb
- Lower gi
Nutrition
-
2840 kj
Energy
-
38g
Fat Total
-
17g
Saturated Fat
-
9g
Fibre
-
38g
Protein
-
452mg
Sodium
-
10g
Carbs (sugar)
-
42g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
Leave a Reply