Title: Pan-Fried Salmon with Potato Salad And Basil Oil
Categories: Ready stead, Emp
Yield: 1 servings

250 g Baby new potatoes
6 tb Olive oil
Half a lemon; juice of
1 tb Wholegrain mustard
1 tb Snipped chives
150 g Salmon fillet
2 Floz balsamic vinegar
A few drops hot pepper sauce
25 g Basil leaves
Salt and freshly ground
-pepper

1 Cook the potatoes for 8-10 minutes until tender. Roughly mash with the
back of a fork.

2 Add 2 tbsp oil to the mash, along with lemon juice, mustard and chives.
Season generously. Season the salmon fillet and fry for 1-2 minutes each
side until just cooked through.

3 Reduce the balsamic vinegar to a syrupy consistency. Blend the remaining
oil with the basil leaves.

4 To serve, place the salmon on a pile of potato salad, and drizzle over
the balsamic reduction, basil oil and pepper sauce.

Converted by MC_Buster.

Per serving: 894 Calories (kcal); 86g Total Fat; (86% calories from fat);
30g Protein; 1g Carbohydrate; 78mg Cholesterol; 101mg Sodium Food
Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.