Smokehouse Salmon & Rustic Herb Mayo Potatoes
with Chargrilled Garlic Green Beans
- Eggs
- Fish
- May contain traces of allergens
- Crustaceans
- Molluscs
Well, partner, this here spread is enough to make even the hungriest cowpoke blush! We’re searing up a mean salmon, wranglin’ some grilled green beans and rustlin’ together dill-parsley potatoes that’ll have the whole bunkhouse hollerin’ for more. And trust us, the smell alone'll draw folks in from across the ranch. No BBQ? No worries, our stovetop method’ll get you to the same delicious finish line. Giddy up and dig in!
Ingredients
1
Brown Onion
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
1
Garlic
1
Lemon
1 packet
Dill
2
Potato
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1 sachet
Vegetable Stock Pot
1 packet
Green Beans
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat BBQ to high heat. Boil the kettle. • Cut potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to saucepan with vegetable stock pot and a drizzle of olive oil. Toss, set aside and allow to cool slightly.
• Meanwhile, trim green beans. Thinly slice brown onion. • Halve lemon. Finely chop garlic and dill (reserve some leaves for garnish). • In a small microwave-safe bowl, microwave garlic and olive oil in 10 second bursts, until fragrant. • In a medium bowl, combine green beans and a drizzle of olive oil, then season with salt and pepper. • In a second medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper. • Pat salmon dry with paper towel. • To a third medium bowl, add salmon and a drizzle of olive oil. Season and toss to coat.
• When the BBQ is hot, Grill green beans, turning occasionally, until tender, 4-5 minutes.• Add onion to the BBQ and cook, tossing occasionally, until tender and slightly charred, 6-8 minutes. • Transfer veggies back into one bowl and set aside. No BBQ? Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes.
• When veggies are done, place salmon on a lined oven tray and lightly coat or spray with olive oil. • Bake until salmon is just cooked through, 8-12 minutes. Transfer to a plate and leave to rest for 5 minutes. • Meanwhile, grill lemon, cut side down, until charred, 2-3 minutes. No BBQ? Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Cook lemon over high heat, cut-side down, until charred, 1-2 minutes. TIP: Patting the skin dry helps it crisp up in the pan!
• To the potatoes, add dill & parsley mayonnaise and toss to combine. • To the bowl with green beans and onion, add the garlic oil, chopped dill and a good squeeze of lemon juice. Season to taste.
• Slice salmon (if preferred). • Divide chargrilled salmon, dill-parsley potatoes and grilled garlic green beans between plates. • Garnish with reserved dill and serve with any remaining charred lemon. Enjoy!
