Seared Salmon & Creamy Parsley Sauce
with Peppercorn Mash
- Milk
- Fish
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
Ingredients
1
Potato
3
Garlic
1 packet
Light Cooking Cream
(Contains: Milk;)
1 sachet
Black Peppercorns
1
Silverbeet
1 packet
Parsley
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 sachet
Vegetable Stock Powder
1
Carrot
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, roughly chop silverbeet and parsley. Thinly slice carrot into half-moons. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, until tender, 4-5 minutes. • Add silverbeet and half the garlic. Cook, until wilted and fragrant, 1-2 minutes. Transfer to a bowl. Season and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. 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. • Wash out frying pan and return to medium-high heat with a drizzle of olive oil. Cook remaining garlic, until fragrant, 1 minute. • Stir in light cooking cream, parsley and vegetable stock powder (see ingredients) and cook until slightly thickened, 2-3 minutes.
TIP: Patting the skin dry helps it crisp up in the pan!
• Divide seared salmon, garlic veggies and peppercorn mash between plates. • Spoon creamy parsley sauce over salmon. Enjoy!
