Salt & pepper salmon with lime mayonnaise

Recipe courtesy of Australian Good Food Magazine, November 2010

Ingredients

• 800g baby potatoes
• 1/3 cup (80ml) olive oil
• 2 tbsp plain flour
• 3 tsp sea salt flakes
• 1 1/2 tbsp cracked mixed peppercorns
• 4 x 160g salmon fillets, skin on
• 1/4 cup (60ml) white balsamic vinegar
• 1 small red onion, cut into thin wedges
• 1 bunch chives, cut into 4cm lengths
• 2 tbsp roughly chopped dill
• lime mayonnaise
• 1/4 cup (75g) whole egg mayonnaise
• finely grated rind and juice of 1/2 lime

Method

1. Preheat oven to 220C or 200C fan. Cook potatoes in boiling water for 15-20 mins, until just cooked. Drain and cool for 5 mins.
2. Using a fork, gently flatten potatoes. Place in a roasting pan. Drizzle with 2 tbsp of oil. Season with salt. Bake for 15-20 mins, until crisp.
3. Combine lime mayonnaise ingredients. Season.
4. Combine flour, sea salt and cracked pepper. Dust flesh sides of salmon in flour mixture. Spray a non-stick frying pan with oil. Heat on high. Cook salmon, skin side down, for 2-3 mins, until crisp. Turn and cook for 2-3 mins for medium or until cooked to your liking.
5. Whisk vinegar and remaining olive oil. Add warm potatoes, onion and herbs. Season.
6. Place smashed potatoes on serving plates. Top with salmon. Serve with lime mayonnaise.

In each serve 3202 kilojoules, 37g protein, 53g total fat (8g sat fat), 33g carbohydrate (3g sugar), 5g fibre, 1974mg sodium.

Serves: 4