This tasty pickled zucchini salsa would be good on just about anything. Perched atop tender salmon and served with crispy smashed potatoes, these three are a wining trio. Now you've learned to pickle your own veg, you won't stop there - try it with carrot or cucumber or let your imagination run wild!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
salmon(ContainsFishMay be present Crustacea, Milk, Soy)
white wine vinegar
Preheat the oven to 200°C/180°C fan-forced. To prepare your ingredients, halve potatoes, peel zucchini into ribbons and finely chop the mint.
Place the potatoes in a large saucepan and cover with cold water. Bring to the boil over a medium-high heat and cook for 10 minutes or until tender. Drain really well and then absorb any excess moisture on a paper towel lined plate. Using the side of a chef’s knife slightly flatten potato pieces to roughen up the edges. Set aside.
Meanwhile, to make the zucchini salsa, place the zucchini ribbons in a medium bowl and add the white wine vinegar, mint, white sugar and a drizzle of olive oil. Toss well and set aside.
Heat a greased medium frying pan over a medium-high heat. Season the salmon fillets on both sides with salt and pepper and then add them to the frying pan and cook for 1 minute on each side. Transfer the salmon to the prepared oven tray and cook in the oven for 7-8 minutes or until cooked to your liking.
Meanwhile, wipe the same medium frying pan clean with paper towel and heat the olive oil over a medium-high heat. Carefully add the smashed potatoes and cook for 5 minutes tossing the potatoes occasionally until golden and crispy. Season to taste with salt and pepper. Remove from the frying pan and drain on paper towel.
To serve, divide the smashed potatoes and salmon fillets between plates. Top the salmon fillets with the zucchini ribbon salsa.