Scandi-Style Double Salmon & Caper Potatoes
with Dill Pickle Salad & Herby Mayonnaise
Calories
:
1150 kcalProtein
:
68.9g proteinPreparation Time
:
35 minutesDifficulty
:
EasyAllergens:
- Fish
- Eggs
- Milk
- May contain traces of allergens
- Crustaceans
- Molluscs
Forget the chocolate hunt and cast your line for this sophisticated Scandinavian-style salmon feast. Paired with salty caper potatoes and a zesty dill pickle salad, it’s a fresh, vibrant way to hop into the long weekend. It’s a shore-fire winner that’ll have the whole family hooked.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
2
Potato
2
Garlic
1
Cucumber
1
Tomato
1 packet
Dill
1 packet
Capers
560 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
¼ cup
white wine vinegar
1 tbs
honey
Utensils
•Baking Paper
Cooking Steps
1
- Preheat oven to 220°C/200°C. Cut potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until just tender, 18-20 minutes.
2
- Meanwhile, finely chop garlic. Slice cucumber into thin rounds.
- Roughly chop tomato and dill. Finely chop garlic.
- In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt.
- Add cucumber and half the dill to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
3
- In a small microwave-safe bowl, microwave the butter and garlic in 10 second bursts, until melted. Stir in capers and the remaining dill, season with salt and pepper.
- Remove tray from oven, lightly crush the semi-roasted potatoes and drizzle over melted garlic-dill butter.
- Return to oven and roast until golden, a further 8-10 minutes.
4
- While the potatoes are roasting, place salmon on a second lined oven tray and season on both sides.
- Lightly coat or spray with olive oil.
- Bake until salmon is just cooked through, 8-12 minutes.
TIP: Use two oven trays for salmon if necessary.
5
- Drain pickled cucumber and return to bowl then add mixed salad leaves, tomato, a drizzle of olive oil and vinegar. Toss to combine and season to taste.
6
- Divide Scandinavian-style baked salmon, dill pickle salad and crushed caper potatoes between plates. Serve with dill & parsley mayonnaise. Enjoy!
