Dress up salmon fillets in this zesty orange mayonnaise.
Ingredients
- 85g (1/3 cup) whole-egg mayonnaise
- 2 tablespoons fresh orange juice
- 2 tablespoons finely chopped chives
- 1 garlic clove, crushed
- 2 teaspoons finely shredded orange rind
- Pinch of salt
- 4 (about 180g each, 2cm thick) salmon steaks, skin on
- 60ml (1/4 cup) olive oil
- 6 (about 500g) kipfler potatoes, scrubbed, thickly sliced
- 2 bunches asparagus, ends trimmed
Method
- Step 1Combine mayonnaise, orange juice, chives, garlic and orange rind in a jug. Taste and season with salt. Set aside.
- Step 2Place salmon in a glass dish and drizzle with 1 tablespoon of oil. Season with salt. Place potatoes in a bowl and drizzle with half the remaining oil. Season with salt. Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook potatoes for 4 minutes each side or until tender. Transfer to a plate.
- Step 3Cook salmon and asparagus in frying pan for 2 minutes each side for medium or until salmon is cooked to your liking and asparagus is bright green and tender crisp.
- Step 4Arrange potato, asparagus and salmon on serving plates. Drizzle with dressing to serve.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
3038 kj
Energy
51g
Fat Total
9g
Saturated Fat
4g
Fibre
48g
Protein
124mg
Cholesterol
192.69mg
Sodium
3g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Australian Good Taste
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