- 1kg Jersey Royals, scrubbed
- 40g butter
- 4 spring onions, finely chopped
- 25g pine nuts
- 2 tbsp chopped fresh parsley
- 50g dried breadcrumbs
- 4 salmon fillets (about 120g each)
- grated zest of 1 lemon
- 50g rocket
- Salt and freshly ground black pepper
Method1 Cook the Jersey Royals in lightly salted boiling water until tender – about 15-20 minutes.
2 While the potatoes are cooking, melt a knob of the butter in a non-stick frying pan and cook the spring onions until soft – about 4-5 minutes. Remove from the heat and add the pine nuts, parsley and breadcrumbs. Season with salt and pepper and stir well. Remove from the frying pan.
3 Preheat the grill. Add another knob of butter to the frying pan and add the salmon fillets, cooking them on each side for 2-3 minutes. Share the pine nut mixture between the salmon, pressing it down. Grill for 1-2 minutes, until crusty.
4 Drain the Jersey Royals and return them to the saucepan. Crush each one lightly with a fork, then add the remaining butter along with the lemon zest and rocket. Stir gently, allowing the rocket to wilt. Serve the potatoes with the salmon fillets.
Prep Time15 minutes
Cook Time20 minutes
Nutrition InformationServes 4
Calories per portion (based on 4 people):605
Cook's tip: Baby spinach leaves or watercress could be used instead of rocket. And try white fish instead of salmon – cod or haddock would be perfect.
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Copyright: Pam Lloyd