Main Dish # 45 Min.
Crusted Salmon with Roasted Garlic Mashed Potatoes
A magnificent crusty layer of sun-dried tomatoes and herbs....
Ingredients:
⅓ cup of extra virgin olive oil
1kg small potatoes, scrubbed and quartered
10 cloves of garlic
Salt and cracked black pepper
1 teaspoon of fennel seeds
2 extra garlic cloves, crushed
½ cup (flat-leaf) parsley leaves, finely chopped
1 tablespoon thyme leaves, chopped
2 teaspoons finely grated lemon rind
½ cup (Japanese) breadcrumbs
1kg side of salmon, skin on, trimmed and pin-boned
250 ml heavy cream
100g unsalted butter
1/4 cup finely chopped drained oil-packed sun-dried tomatoes
4 people
15 Min.
45 Min.
Directions:
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1
Preheat oven to 220°C. Place 2 tablespoons of oil, the potatoes, 10 garlic cloves, salt and pepper in a large deep-sided roasting tray and toss to combine and bake until tender and fragrant, roughly 35 minutes.
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2
Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together. Taste and season with salt and pepper.
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3
Place the fennel seeds, crushed garlic, parsley, thyme, sun-dried tomato, lemon rind, breadcrumbs, salt, pepper and the remaining oil in a small bowl. Spread the skinless side of the salmon with the horseradish and press on the breadcrumb mixture to coat.
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4
Place the salmon on the roasting tray, skin-side down, drizzle with the remaining oil and cook for a further 10-15 minutes or until topping is golden brown. and the salmon is just cooked through. Set aside for 5 minutes to rest and serve with mashed potatoes.
