Salmon with tarragon crushed potatoes
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Salmon with tarragon crushed potatoes
A speedy salmon supper for two
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
593Kcal
Fat
35gr
Saturates
10gr
Carbs
34gr
Sugars
10gr
Fibre
4.5gr
Protein
32gr
Salt
0.4gr
Ingredients
- 350g baby new potatoes
- 1 tbsp light olive oil
- 2 salmon fillets
- 200g radishes, trimmed and halved (we used speciality radishes)
- 1 large lemon
- 3 garlic cloves, sliced
- 2 tsp clear honey
- 20g butter, diced
- 3 tarragon sprigs, leaves picked and chopped
Step by step
- Cook the potatoes in boiling water for 15-20 minutes or until tender.
- Heat half the oil in a nonstick frying pan over a medium-high heat. Fry the salmon for 1 minute on each side until golden (but not cooked through) then lift out to a plate and season. Reduce the heat to medium, add the rest of the oil and cook the radishes for 5 minutes. Grate the zest from the lemon, cut 2 slices from the zested fruit then squeeze the juice from the remainder.
- Add the garlic to the pan and cook for 30 seconds until fragrant but not coloured. Add the lemon slices, juice and zest, honey, 1 tablespoon of water and seasoning. Return the salmon to the pan, cover and cook for 4 minutes, or until the salmon is cooked through.
- Drain the potatoes and mash or crush with the butter, tarragon and some seasoning. Serve with the salmon, radishes and sauce.
