I’m often looking for more ways to include fish in our diet that isn’t too expensive and doesn’t involve a lot of oil or fish fingers. Fortunately, because of the veggies, a small amount of fish went a long way and our kids enjoy salmon so this was fairly well received (Peter and I particularly loved it and are pleased to have the leftovers set aside for lunch tomorrow!).
- 400g salmon, boned
- 3 tbsp olive oil
- 1 tbsp capers, finely chopped
- 1 tbsp dill, finely chopped
- pinch salt and pepper
- fine zest of 1 lemon
- 2 large corn cobs, steamed and kernels cut off
- 2 small potatoes, skin on, diced
- 1 small-medium gold sweet potato, peeled and diced
- 2 cups sugar snap peas, chopped, and very lightly steamed (so they are warm but still crunchy)
Set the potatoes to boil in a large saucepan and cook until tender.
While the potatoes are cooking, fry the salmon until just cooked and break it up roughly.
In a small saucepan, place the oil, dill, capers, salt, pepper and lemon zest. Heat gently, stirring until well combined and hot.
Drain the potatoes and return to the saucepan. Crush with the back of a fork – you don’t want it to turn to mash so go gently!
Add the corn and the herb oil mix to the potatoes and fold in until combined.
Serve the potato mix to the plate and then top with the peas and salmon. Drizzle with a little extra olive oil and add salt and pepper to taste.
Best eaten immediately. Makes 5 adult serves.