Balsamic-Herb Salmon & Sautéed Veggies
with Cheesy Potato Mash
- Milk
- Fish
- May contain traces of allergens
- Crustaceans
- Molluscs
This cheesy potato mash deserves some serious recognition and is the perfect pair to the balsamic-laced salmon. All you need are some tender veggies to round the meal out.
Ingredients
1
Carrot
1
Garlic
1 packet
Parmesan Cheese
(Contains: Milk)
2
Potato
1 packet
Rosemary
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs.)
2
Silverbeet
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato, then cut into bite-sized chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 15-20 minutes. Drain and return to the pan. • Add Parmesan cheese, the butter (for the mash) and milk to potato and season with salt. Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes!
• While potato is cooking, finely chop garlic. • Thinly slice carrot into sticks. • Roughly chop silverbeet. • Pick and finely chop rosemary leaves (see ingredients). Little cooks: Help pick the rosemary leaves!
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook until just tender, 3-4 minutes. • Add the silverbeet and cook until tender, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. • Season with salt and pepper. Transfer to a medium bowl and cover to keep warm.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest.
TIP: Patting the skin dry helps it crisp up in the pan!
• While the salmon is resting, return the frying pan to medium heat. Add the balsamic vinegar, water, brown sugar, butter (for the sauce) and rosemary. Season with salt and pepper. • Bring to the boil, then reduce the heat to low and cook, stirring, until slightly thickened, 2-3 minutes. • Stir through the salmon resting juices, then remove from the heat.
• Divide sautéed veggies, salmon and Parmesan mash between plates. • Spoon the balsamic and herb sauce over the salmon. Enjoy! Little cooks: Add the finishing touch by spooning over the balsamic and herb sauce
