Baked Salmon And Dill Hashbrown with Pan Fried Tomatoes

1 servings

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Baked Salmon And Dill Hashbrown with Pan Fried Tomatoes Ingredients

225 g Salmon fillet; (skin but no	2 tb Fresh breadcrumbs
; (8oz)	1 Egg
1 lg Estima baking potato	3 Plum tomatoes
1 Shallot	Olive oil
1 Clove garlic	Seasoning
1 65 grams pac fresh dill

Instructions for Baked Salmon And Dill Hashbrown with Pan Fried Tomatoes

Peel the garlic and shallot and chop into dice and place in a saut? pan with a little oil, and start to cook. Then take the potato and cut into 1 cm dice sized pieces and add to the pan and cook until the potatoes are golden brown. Remove from heat. Dice the salmon into 1cm dice and place into a bowl with the egg and breadcrumbs. Chop all the dill and add to the mix and pour on the potatoes, onion and garlic. Mix well and season with plenty of salt and pepper. Divide the mixture into two, 3 inch, stainless steel rings and press it in the rings well. Place in the oven at 200?C/400?F/gas mark 6 for 10 minutes on an oven tray. While cooking, slice the tomatoes into 5 slices and season with salt nad pepper and quickly seal in a hot pan with some olive oil to colour both sides, this should only take a minute or so. Dress the tomatoes on 2 plates overlapping them into a cirlce pattern in the centre of the plate. Remove the salmon from the oven and place in the centre of the tomato ring and drizzle with olive oil over the top to finish the dish. Converted by MC_Buster. Per serving: 420 Calories (kcal); 14g Total Fat; (29% calories from fat); 55g Protein; 19g Carbohydrate; 304mg Cholesterol; 294mg Sodium Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: FishCuisine: Uncategorized