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Add a photoSucculent juicy baked salmon accompanied with chili onion coleslaw and baked cheesy butter potatoes.
Ingredientes
- For the salmon
- 2 pieces (about 200g each) salmon - pat dry
- 3-4 sprigs parsley - finely chopped
- 2 sprigs rosemary - finely chopped
- 4 garlic - finely chopped
- 1 1/2 tbsp olive oil
- Crushed pepper and salt for taste
- 4 lemon slices
- For the potatoes
- 4 small US potatoes - boil till half cooked
- 1 tbsp grated Parmesan cheese
- 1 tbsp salted butter
- For the coleslaw
- 1 cup chopped cabbage
- 1/2 cup chopped carrot
- 1 onion - chopped
- 1 red chili - chopped
- 1/2 tbsp yellow mustard
- 1 tbsp mayonnaise
- 3 tbsp milk
- Sugar, pepper and salt to taste
Direcciones
- For the salmon
- Except for salmon and lemon slices, mix the rest of the ingredients together.
- Pat paste over salmon and place two lemon slices on top.
- Wrap in tin foil.
- Do the same with the other piece of salmon.
- Bake at 160C for 25 mins or until fish becomes tender and soft.
- For the potatoes
- Score the top of potatoes, gently open out and fill in with cheese.
- Place on tin foil and before wrapping, add 1/4 portion of butter (for each of the potatoes).
- Do the same for the other 3 pieces of potatoes.
- Bake alongside with fish for 10 mins.
- Remove and keep aside.
- (Note: you can place potatoes in the same baking pan with the fish. Remove after 10 mins and continue to bake the fish)
- For the coleslaw
- Combine and mix all the ingredients together.
- Serve together for a whole meal, baked salmon, baked potatoes and coleslaw.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 2 servings | |
| Calories 303 | |
| Calories from Fat 214 | 71% |
| Total Fat 24.23g | 30% |
| Saturated Fat 7.04g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 203mg | 8% |
| Potassium 440mg | 13% |
| Total Carbs 22.13g | 6% |
| Dietary Fiber 6.1g | 20% |
| Sugars 8.89g | 6% |
| Protein 4.53g | 7% |
