Try this Fennel and herb crusted salmon with garlic potatoes recipe, or contribute your own.
Suggest a better description1. Pre-heat the oven to 220°. Place 2 tablespoons of oil, the potatoes, whole garlic cloves, salt and pepper in a large, deep sided roasting tray and toss to combine. Cook for 15 minutes, turning halfway, or until golden.
2. While the potatoes are cooking, place the fennel seeds, crushed garlic, parsley, thyme, lemon rind, breadcrumbs, salt, pepper and remaining oil in a small bowl. Spread the skin side of the salmon with the horseradish and press on the breadcrumb mixture to coat. Remove the tray from the oven and push the potatoes to one side. Place the salmon on the same tray, skinside down,drizzle with oil and cook for a further 15 minutes or until the potatoes are golden and the salmon just cooked through. Set aside for five minutes to rest.
3. While the salmon is resting, make the lemon and horseradish crème fraîche. Mix together the crème fraîche, horseradish, lemon juice and salt in a small bowl. Serve the salmon with potatoes and horseradish crème fraîche.
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Serving Size: 1 Serving (347g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 236 | ||
Calories from Fat: 110 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.5mg | 0 % | |
Potassium 708.8mg | 19 % | |
Total Carbohydrate 29.4g | 9 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 25.6g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 236
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