Bbq Potato Chip Crusted Salmon With Watercress Salad Food

SALMON WITH NEW POTATO & WATERCRESS SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Take a square of foil and arrange the sliced shallots in the centre. Put the fish fillets on top, add 2 sprigs of dill and ½ tbsp of the vinegar. Close the foil, sealing it to make a parcel, and place on a baking tray. Put in the oven for 12 mins.
• Steam the potatoes for 6 mins. Add the beans and cook for 5 mins more. Put the remaining vinegar in a bowl with the oil, mustard, watercress, and most of the chopped dill and shallot, and mix well. Add the warm beans and potatoes, and gently toss together. Serve with the cooked fish, pouring over the juice from the parcel, and scatter over the remaining dill.

AGRODOLCE SALMON

Steps:

• Arrange the oven racks so that one is in the top third. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and lightly oil.
• Combine the red wine vinegar, brown sugar, 2 tablespoons of the honey and 1 1/2 teaspoons of the paprika in a medium saucepan and cook over medium-high heat until simmering, 3 to 4 minutes. Reduce the heat to medium-low and cook until reduced and syrupy, 8 to 10 minutes. Stir in the red pepper flakes. Set the sauce aside.
• Combine the remaining 1/2 teaspoon paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Arrange the salmon in a single layer on the prepared baking sheet and season with the paprika mixture. Spoon the sauce over the salmon.
• Bake the salmon until it is an opaque light pink and is partially cooked through, about 5 minutes. Remove the salmon from the oven and set the oven to high broil. Baste the salmon with the sauce pooled on the baking sheet. Return the salmon to the oven and broil until the tops start to brown and caramelize, 3 to 5 minutes depending on your broiler.
• While the salmon is cooking, whisk together the lemon juice and remaining 1 tablespoon honey in a large bowl. Add the watercress, almonds, mint and currants to the dressing and toss to coat evenly. Serve the salmon warm with the watercress salad.

BBQ POTATO CHIPS

Steps:

• For the BBQ spice seasoning: In a bowl, stir together the chili powder, granulated garlic, salt, brown sugar, onion powder, smoked paprika, pepper and cayenne.
• For the potato chips: Heat 2 to 3 inches of oil to 350 degrees F in a heavy-bottomed pot or Dutch oven. Line a baking sheet with paper towels; line a second with a kitchen towel.
• Thinly slice the potatoes on a mandoline. Combine the vinegar and 1 gallon cold water in a large bowl and add the potato slices. Let sit for 10 to 15 minutes, then strain. Spread the potatoes on the kitchen-towel-lined baking sheet; pat dry with an additional kitchen towel.
• Fry the potatoes in batches, stirring occasionally, until golden brown, 3 to 4 minutes. Place the fried potatoes on the paper-towel-lined baking sheet and sprinkle with the BBQ spice seasoning. Serve warm or at room temperature.

POTATO CHIP CRUSTED SALMON

Steps:

• Preheat the oven to 400°F Line a baking sheet with aluminum foil.
• Lay the side of salmon, skin side down, in the center of the baking sheet. Season it lightly with salt and pepper.
• Crush the potato chips, lime zest and dill together in a bowl until the chips resemble coarse crumbs. Mix in 2 tablespoons of oil until incorporated.
• Coat the salmon with a thin, even layer of potato chip crumbs. Pat them on the fish gently so they stay put.
• Bake for about 20-25 minutes, or until the chip coating is nicely browned. Use 2 spatulas to transfer the salmon to a serving platter, putting one at either end and lifting them up together so the salmon is in one piece. Lay it gently on the serving platter and put a fork and a knife on the table by the platter so that people can serve themselves. You can also serve the salmon right on the baking sheet-there's no shame in that, either.

SALMON WITH POTATO AND WATERCRESS SALAD

Steps:

• Place potatoes in medium saucepan and cover with cold water and 1 teaspoon salt; bring to a boil, reduce heat, and simmer until tender, about 15 to 18 minutes.
• Drain potatoes and run under cold water to cool off; cut into quarters.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium high heat; season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Cook salmon until opaque, about 4 to 5 minutes per side.
• In a large bowl, combine horseradish, vinegar, green onions, 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoons pepper.
• Add potatoes and watercress, tossing to combine.

POTATO CRUSTED SALMON

Steps:

• Preheat the oven to 400 degrees.
• Line a 9 x 13 inch pan with foil.
• Spray with the oil.
• Place the fillets in the pan leaving equal distance between them.
• Sprinkle generously with seafood seasoning.
• Grate the 2 potatoes and cover each fillet with the potato (make sure they are covered completely on all sides).
• Spray the potatoes with the oil and again sprinkle generously with the seafood seasoning.
• Place in oven and bake for 20 to 25 minutes.
• When potatoes are a golden, crispy brown, remove from oven and serve.

WATERCRESS, NEW POTATO & SALMON SALAD

Steps:

• Boil 600g baby new potatoes for 15-20 mins. Cool, then halve. Mix together 6 tbsp olive oil, 1 tbsp Dijon mustard, 2 tbsp white wine vinegar, 1 small finely diced red onion, 1 crushed garlic clove, 2 tbsp capers and 1 pack chives, snipped.
• Mix potatoes and 2 x 213g cans salmon, flaked into bite-size pieces, with handful watercress. Drizzle over dressing.