We love simple, clean flavours when it comes to great fish in the summer sun. Here, we turn to Scandinavia. You'll pan-fry your salmon, then finish it in the oven for perfect, succulence. Served with a warm potato salad, fresh cucumber for crunch and a horseradish mayo for drizzling over all the different components. Scandilously good!
Prep Time
30 min
Cuisine
British
Use within
4-5 days
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2 x 110g salmon fillets (skinless)<span class="strong">†</span>
1 spring onion
1 white wine vinegar sachet (15ml)
1 horseradish cream pot (20g)<span class="strong">†</span>
300g waxy potatoes
Typical Values
per 100g
per serving
Energy
599 kJ 139 kcal
2310 kJ 535 kcal
Fat of which saturates
9.7 g 1.1 g
37.3 g 4.3 g
Carbohydrate of which sugars
7.1 g 1.2 g
27.2 g 4.8 g
Fibre
1 g
3.8 g
Protein
6.8 g
26.3 g
Salt
0.12 g
0.47 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (mustard, egg, fish, sulphites, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the potatoes (skins on) into quarters, lengthways
Tip: waxy potatoes come in varying sizes so if yours are particularly big, cut them into smaller wedges
2
Add the potatoes to a pot, cover with boiled water and a pinch of salt
Bring to the boil over a high heat and cook for 15-20 min or until fork-tender
3
Meanwhile, cut the cucumber in half lengthways, and then into strips
Cut the strips into small pieces and set aside in a mixing bowl
4
Pat the salmon dry and season it lightly with salt
Heat a pan (preferably non-stick) with 1 tsp [2 tsp] vegetable oil over a high heat
Once very hot, add the salmon, skin-side down
Cook for 2 min, then transfer the salmon (skin-side up) to a baking tray (use tin foil to avoid mess!)
5
Put the salmon in the oven for 7 min or until cooked through (it will turn opaque and flake easily with a fork when cooked)
Meanwhile, slice the spring onion[s] finely, discarding the root end[s]
Chop the dill finely, including the stalks
6
Combine the mayonnaise and horseradish sauce with the white wine vinegar and a drizzle of olive oil
Season with salt and pepper - this is your horseradish mayo
7
Combine the drained potatoes with the chopped dill and a drizzle of olive oil
Combine the cucumber and chopped spring onion
8
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