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Seared Salmon With Crispy Potatoes, Peas & Summer Vegetable Gratin Recipe

Seared Salmon With Crispy Potatoes, Peas & Summer Vegetable Gratin Recipe

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Seared Salmon With Crispy Potatoes, Peas & Summer Vegetable Gratin

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Ingredients:

Serving

1 lb new potato, cut into 1/2 inch dice
olive oil (for sprinkling )
1 cup shelled fresh peas, blanched for 1 minute
1 cup asparagus spear, 2 inch cuts,blanched for 2 minutes
1/2 cup roughly chopped swiss chard, blanched for 2 minutes
1/2 cup thinly sliced leek, white part only,blanched for 2 minutes
1/2 cup shelled fresh fava beans, blanched for 2 minutes and peeled
1 tbsp chopped fresh mint
1 tbsp chopped fresh basil
2 cups heavy cream
1 lemon , juice of
salt & freshly ground black pepper , to taste
1/4 cup dry white breadcrumb , toasted until golden
1 tsp chopped garlic
1 tbsp chopped shallot
2 tbsp olive oil
4 (6 oz) boneless salmon fillets (skin intact)
extra olive oil (for the fish)
chopped parsley (for garnish )

Directions:

Set the oven at 375 degrees.
Have on hand a 10-inch shallow baking dish.
Potatoes: Toss the potatoes with enough olive oil to coat them and spread them in a single layer on a rimmed baking sheet.
Bake for 35 minutes or until golden brown and crispy.
Drain on paper towels and keep warm; leave the oven on.
Vegetables: In a bowl combine the peas, asparagus, swiss chard, leeks, fava beans, mint, basil, cream, half the lemon juice, salt and pepper to taste.
Toss well and transfer to the baking dish.
Combine the bread crumbs, garlic, shallots, 2 tablespoons of oil and salt and pepper.
Sprinkle the crumbs onto the vegetables.
Transfer the dish to the hot oven.
Bake for 10 minutes or until the cream is bubbling at the edges.
Sprinkle the fish with salt and pepper.
Heat a large frying pan over medium-high heat.
Add several tablespoons oil and heat until hot.
Sear the salmon boned side down until golden brown.
Turn and cook the other side until golden and the fish is cooked through.
Arrange the fish on the vegetables.
Squeeze the remaining lemon juice over it.
Garnish with crispy potatoes.
Scatter the parsley over the rim of the dinner plates and serve at once.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	484.06 Kcal (2027 kJ)
Calories from fat	275.87 Kcal
		% Daily Value*
Total Fat	30.65g	47%
Cholesterol	95.23mg	32%
Sodium	154.58mg	6%
Potassium	830.48mg	18%
Total Carbs	40.48g	13%
Sugars	10.23g	41%
Dietary Fiber	8.51g	34%
Protein	14.05g	28%
Vitamin C	32mg	53%
Vitamin A	1.3mg	44%
Iron	25.3mg	141%
Calcium	126.3mg	13%

Amount Per 100 g
Calories	139.63 Kcal (585 kJ)
Calories from fat	79.57 Kcal
		% Daily Value*
Total Fat	8.84g	47%
Cholesterol	27.47mg	32%
Sodium	44.59mg	6%
Potassium	239.55mg	18%
Total Carbs	11.67g	13%
Sugars	2.95g	41%
Dietary Fiber	2.46g	34%
Protein	4.05g	28%
Vitamin C	9.2mg	53%
Vitamin A	0.4mg	44%
Iron	7.3mg	141%
Calcium	36.4mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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