Baked salmon with parsley & caper sauce
Fish Fridays are even more delicious when salmon and creamy mash are involved
1000 g, peeled and roughly chopped
½ tablespoon(s), level
4 fillet(s), medium
200 g, tenderstem
1 tablespoon(s), flat-leaf parsley, finely chopped
Capers, in Brine
1 tablespoon(s), drained, rinsed and roughly chopped
½ zest(s) of 1, Pared,
Lemon Juice, Fresh
1 medium, cut into wedges, to serve
- Preheat the over to 200oC, fan 180oC, gar mark 6, and line a baking tray with baking paper. Put the potatoes in a large pan, cover with cold water and bring to the boil. Cook for 10-15 minutes until tender, then drain and mash. Season to taste, then stir in the milk and mustard.
- Meanwhile, put the salmon and the broccoli on the prepared tray, brush with 1 tsp of the oil, season and roast for 15 minutes, until cooked through.
- Combine the parsley, capers, remaining oil, lemon zest and juice, plus 1 1/2 tbsp water in a small pan and warm over a low heat. Season to taste.
- Serve the fish with the mash and lemon wedges on the side, with the dressing spooned over.
Replace 500g of the potatoes with peeled and chopped celeriac. Cook for 10 minutes, then add the potatoes and cook for another 10 minutes.