Salmon Steak with BBQ Potato Salad
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Salmon Steak with BBQ Potato Salad
Recipe by Michael Weldon
Serves: 2
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
2 Huon Premium Tasmanian Salmon Steak Skin On 200g
2 tbs Squeaky Gate extra virgin olive oil
1 tsp Coles sea salt, plus extra for seasoning
½ tsp black pepper
½ tsp paprika
1 lemon, juiced
1 tbs fresh dill, roughly chopped
1 tbs fresh parsley, roughly chopped
4 medium potatoes, cut into wedges
2 sprigs fresh thyme
Method
Heat a griddle pan over medium heat and add 1 tbs of olive oil. Cook the potato wedges until golden brown. When the potatoes are halfway cooked, add the thyme to the pan and season with sea salt and black pepper.
Meanwhile, roughly chop the parsley and dill and place them in a mixing bowl. Once the potatoes are cooked through, add them to the bowl with the herbs. Stir gently, squeeze over the juice of one lemon, and drizzle with an additional 1 tbs of olive oil.
To prepare the salmon, dust the flesh side of each fillet with paprika and a pinch of sea salt. Heat a pan over medium-high heat and add a drizzle of olive oil. Place the salmon in the pan, skin side down, and cook for about four minutes until the skin is crisp. Turn the salmon and cook for an additional minute on the flesh side.
To serve, arrange the potato salad on a plate and place the salmon fillet on top. Enjoy.
