CRISPY SKIN HUON SALMON
PREPARATION: 10min ~ COOK: 8min ~ READY IN: 20min
2 Huon Salmon, Skin On Portions
500 g baby potatoes
3 shallots, diced and fried
3 spring onions, diced and fried
250 g sour cream
1 tbsp honey
1 tbsp wholegrain mustard
1 tbsp Hillfarm Dijon Mustard
1/4 cup fresh tarragon, chopped
1/4 cup fresh parsley, chopped
Salt, to taste
Rocket leaves, to serve
- Place salmon fillets on the pre-heated hot plate of a barbecue and cook for 4 minutes on each side or until cooked through. Season to taste.
- Boiled baby potatoes in salted water until soft. Drain away water and crush the potatoes with a fork. Stir through cooked shallots, and spring onions, sour cream, honey, mustards and herbs. Taste and season.
- To serve, scatter rocket leaves on the plate, top with potatoes, place salmon on top of the potatoes.