Salmon and simple veg.
You be responsible brewing french fry Salmon and simple veg proving 5 modus operandi together with 16 so. Here you are effect.
ingredients of Salmon and simple veg
- You need of salmon with the skin on.
- You need of medium sized sweet potatoes.
- You need of a bag of frozen broccoli.
- Prepare of Garnishes of your choice.
- You need of Fish seasoning.
Salmon and simple veg prescription
- Get the fish out of the fridge 10-15 minutes before starting to cook to let it get up to room temperature.
- Put a large heavy bottomed frying pan on a medium to high heat.
- Cut the ends off the potatoes, but leave them whole. Then stab them all over with a sharp knife to pierce the skin.
- Once the pan is hot, place the fish in it, skin side down. No need for oil / butter / etc. Sprinkle over some fish seasoning (I used “everyday Caribbean seasoning” in this case).
- Put the potatoes on a microwaveable plate and cover. Place in the microwave on full power for 5 minutes.
- After the first 5 minutes in the microwave, turn the potatoes over, recover and put back in for another 5 minutes.
- Check the Salmon, turning over if the skin has started to crisp.
- Boil a kettle with between 750ml and 1 litre of water in it.
- Add the frozen broccoli to a large, deep pan and put on a medium to high heat.
- Add the water from the kettle once it’s boiled and cover with a lid.
- Check the fish, turn over again if the flesh is almost cooked through.
- Once the broccoli comes up to a boil let it bubble for 2-3 minutes and take off the heat.
- When the sweet potatoes are finished, check they are cooked through by sticking a knife in them, if they are soft all the way to the middle, they’re done. If not, microwave for another minute.
- Check the salmon is cooked through, if so take off the heat.
- Drain the broccoli and let it dry off for a minute of two. Then dress with extra virgin olive oil, lemon juice and a little salt.
- Plate up the salmon, potato and broccoli and garish with your favourite extras. We like a bit of mayonnaise on the side. The photo shows some pickled samphire on the side too, which we had left over from Christmas and works nicely with the fish.