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Ingredientes
- Ingredients
- Turmeric
- Grnd cumin
- Grnd coriander
- Chilli pwdr
- 1/2 x Red chilli, deseeded and minced
- 1 x Lime, Zest of
- 1 x Lemon and 1 tbsp lemon juice, Juice of
- 1 Tbsp. Minced fresh coriander
- 1 lrg Potato, peeled
- 25 gm Butter
- 7 Tbsp. Extra virgin olive oil
- 1 x 500 gram bag frzn beans and pea medley
- 1 Tbsp. White wine vinegar
- 1 Tbsp. Icing sugar
- 1/2 x Bulb fennel
- 175 gm Salmon fillet, skinned (175 to 225)
- 1/2 x Lime, Juice of
- Salt and pepper
Direcciones
- Preheat oven to 110c/225f/Gas 1/4.
- 1 For the Harissa Mix: Heat a frying pan and dry roast a healthy pinch of turmeric, grnd cumin, grnd coriander and chilli pwdr for 30 seconds. Add in the chilli and lime zest. Fold in a mortar and pestle with juice of 1/2 lemon and the minced fresh coriander till well combined. Season and keep to one side.
- 2 Peel and dice half the potato. Boil a pan of salted water and cook the potato till soft. Drain the potato and in the same pan heat the butter.
- 3 Put the potato in the pan and, keeping 1 tbsp harissa mix, add in the rest to the potato. Mash and keep hot. Grate the other potato half.
- Season.
- 4 Heat a shallow frying pan with 1 tbsp extra virgin olive oil. Spread the potato into the pan and cook for 2-3 min till golden brown on both sides.
- Keep hot.
- 5 Boil a pan of salted water and add in 1/4 bean medley as per the packet. Drain and process with the spices and 2 tbsp extra virgin olive oil till combined. Put aside.
- 6 For the Sweet and Sour Sauce: Boil a pan of salted water and cook two handfuls of broad beans with one handful of peas till tender.
- Drain.
- 7 In a bowl mix the white wine vinegar, 1 tbsp lemon juice, icing sugar and 2 tbsps extra virgin olive oil. Add in the beans and peas and mix together.
- Keep to one side.
- 8 Julienne the fennel and chop the trimmings. Place in a small bowl with the juice of 1/2 lemon and 2 tbsps extra virgin olive oil. Mix together and season.
- 9 Cut both ends of the salmon, leaving the thick middle fillet to one side. Skin and cut the salmon ends into thin strips. Place in a bowl with the zest and juice of 1/2 lime. Layer the salmon strips on a plate followed by the fennel. Serve with the sweet and sour sauce.
- 10 Scale the middle salmon fillet, score and drizzle with 1 tbsp extra virgin olive oil. Put a healthy pinch of turmeric, cumin, coriander and chilli in an ovenproof frying pan with 1 tbsp extra virgin olive oil.
- 11 Put the salmon skin-side down in a pan and transfer to the oven for 10-12 min. Serve with the mashed potato, spicy bean sauce, potato rosit and sweet and sour sauce with beans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 6 servings | |
| Calories 289 | |
| Calories from Fat 207 | 72% |
| Total Fat 23.4g | 29% |
| Saturated Fat 5.25g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 61mg | 3% |
| Potassium 405mg | 12% |
| Total Carbs 13.84g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.5g | 1% |
| Protein 7.61g | 12% |
