You no longer have to spend an exorbitant amount of money at a fancy restaurant to have a plate of your favorite crispy salmon with salad on the side. Plus, we teach you how to cook your salmon as perfect as possible so you can enjoy the crispy, salty goodness of the salmon skin and the flaky, soft and pink salmon steak. Besides, the salad makes it a healthy meal!
4 Pieces Salmon Steak
1 Tablespoon Olive Oil
1 Kilogram Russet Potatoes
50 Grams Unsalted Butter
240 Mililitre Full Cream Milk (38% fat)
120 Mililitres Olive Oil
1 Piece Lemon
1 Cup Mint Leaves
1 Head Butterhead Lettuce
1 Cup Rocket Salad optional
1 Piece Carrots
2 Tablespoon Olive Oil
1 Teaspoon Sugar
1 Teaspoon Salt
1 Teaspoon Pepper
Peel and cut potatoes into chunks.
Boil potatoes in salted water for 20 minutes.
Drain potatoes and put back in the pot.
Add milk, butter, salt and pepper to the potatoes.
Set aside potatoes.
Zest lemon skin.
Squeeze the juice of 1 lemon.
Thinly julienne carrots.
Tear butterhead lettuce into smaller pieces.
Mix extra-virgin olive oil, lemon juice, sugar, salt and pepper together until well mixed.
Mix vegetables and dressing together till well combined.
Heat olive oil in a pan.
Season salmon steaks with salt and pepper.
Grill salmon steaks skin side first on the pan for 4 to 5 minutes.
Serve with potatoes and salad.
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