One-Pot Old Bay Spiced Salmon Boil
with Corn Cob & Baby Potatoes
- Fish
- Milk
- May contain traces of allergens
- Crustaceans
- Molluscs
Old Bay doesn't mess around. This iconic American spice blend brings heat, salt, and a whole lot of flavour to the table - the kind of seasoning that makes you wonder why you were ever cooking without it. Tossed through a classic salmon boil with sweet corn cobs and tender baby potatoes, it's the full experience. Pile everything in the middle and eat with your hands or divide between bowls - either way, napkins are non-negotiable.
Ingredients
2
Corn
1 packet
Chat Potatoes
1
Lemon
1
Spring Onion
2
Garlic
1
Old Bay Seasoning
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
Not included in your delivery
½ tsp
salt
50 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Boil the kettle.
• Cut corn cob into thirds.
• Halve chat potatoes.
• Zest lemon to get a pinch, then slice into wedges.
• Thinly slice spring onion (see ingredients).
• Finely chop garlic.
• Half-fill a large saucepan with boiling water. Add the salt and half the Old Bay seasoning.
• Cook potatoes and corn in the boiling water, over high heat, until just tender, 12-15 minutes.
• Meanwhile, 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 serving bowls and cover to keep warm.
TIP: Patting the skin dry helps it crisp up in the pan!
• Drain potatoes and corn discarding the cooking liquid.
• Return saucepan to medium-high heat, then add the butter, garlic, lemon zest and remaining Old Bay seasoning. Cook, stirring, until fragrant, 1 minute.
• Remove from heat, then add a good squeeze of lemon juice.
• Drizzle Old Bay spiced butter over serving bowls with potatoes, corn and salmon.
• Sprinkle with spring onion and serve with lemon wedges. Enjoy!
