Salmon with pieces of crispy potato on a seaweed salad

July 2017

Starter for 4, preparation time approx. 15 minutes.

• 8 small, firm potatoes
• 2 tablespoons of flaked almonds
• 100 grams of wakamé or seaweed salad
• Olive oil for frying
• 8 small pieces of salmon (300 grams)
• 1 tablespoon of fish sauce
• ½ tablespoon of lemon juice
• 1 tablespoon of ginger syrup

Bring the potatoes in their skins to the boil in salted water. Cook for approx. 10 minutes.
Rinse the potatoes under cold water, break them into halves and leave to cool.
Meanwhile, roast the almond flakes in a dry frying pan (approx. 5 minutes) on a low heat until golden brown. Spread out the wakamé or seaweed salad onto the plates.
In a small pan, heat a little oil (the oil is hot enough when a piece of potato starts spluttering). Meanwhile, in a frying pan, heat one tablespoon of oil. Fry the salmon for 2 minutes on each side on a medium heat (if the salmon has a skin, first fry the skin side until crispy). Fry the potato pieces in the hot oil for 2 to 3 minutes until crisp and brown. Sprinkle with ground salt and pepper. Take the salmon out of the pan and place on the wakamé. Add fish sauce, lemon juice and ginger syrup to the remaining oil in the pan. Put the potatoes pieces on the plates, pour the dressing over them and sprinkle with almond flakes.

Tip: Also delicious as a main course! Double the salmon and the potatoes and roast some lovely vegetables (green asparagus, carrot, pieces of spring onions or yellow peppers).

Ingrid van den Arend, Cook it!

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