Crispy-skinned salmon on sautéed garlic potatoes

With waldorf salad

Everybody loves a nice piece of salmon, especially with a plateful of goodies to accompany it.

INGREDIENTS (serves 4)

side of salmon, cut into 180g-200g pieces

14 gourmet potatoes

½ Tbsp garlic, diced

butter

olive oil

salt and pepper

Celeriac remoulade

200g celeriac (celery root)

whole lemon

4 Tbsp mayonnaise

2 Tbsp of sour cream

1 tsp Dijon mustard

Waldorf salad

2 ½ cups gourmet lettuce mix

¼ cup walnuts, chopped

1 large celery stalk, finely sliced

1 apple, cored & finely sliced

3 tsp of your favourite vinaigrette

METHOD

To cook salmon: Sear salmon skin-side down with olive oil, a teaspoon of butter, and salt and pepper. Cook about a quarter of the way through, turn over and do the same on the flesh side. Bake at approximately 200ºC for four to five minutes, for medium-rare.

To cook potatoes: Boil potatoes for roughly 10 minutes, until they start to soften, then remove from the heat immediately. Once cool, peel skin off using a blunt knife and cut the potatoes into halves. In a hot pan, add the potatoes to one tablespoon of olive oil and one teaspoon of butter, and toss until the potatoes start to golden. Add garlic and season. Cook for another minute or so on a low heat.

To make celeriac remoulade: Cut celeriac into thin strips and squeeze over the juice of half a lemon. In another bowl, mix together mayonnaise, sour cream, mustard, juice from the remaining lemon half, and celeriac.

TO SERVE

Arrange potatoes on a plate, add salmon and top with celeriac remoulade. Accompany with waldorf salad.