• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D
MineralsNatrium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 bulb garlic

  2. 4 x 180g salmon fillets, skin on

  3. 1 tablespoon olive oil

  4. salt and pepper

  5. 1 teaspoon wholegrain mustard

  6. 1 teaspoon sambal oelak

  7. 200g salted butter, softened

  8. finely grated zest of 1/2 lemon

  9. 1 bunch flat leaf parsley, coarsely chopped

  10. 500g baby chat potatoes, cooked

  11. mixed greens, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200C/180C (fan forced).

  2. Using a sharp knife cut the top off of the bulb of garlic. Place onto a baking tray and cook in the oven for 30 minutes until soft.

  3. Squeeze garlic into a medium bowl and add mustard, sambal oelak, butter and lemon juice and mix together with a fork. Add chopped parsley and stir through.

  4. Preheat barbecue or char-grill pan over high heat. Place potatoes onto barbecue char-grill turning occasionally until crisp.

  5. Rub salmon fillets with olive oil and season with salt and pepper. Place onto preheated char-grill skin side up on the diagonal and cook for 2 minutes. Turn salmon 90 degrees and cook for a further 2 minutes.

  6. Turn fish over onto skin and top with a teaspoon of the butter and cook for 3-4 minutes. Remove from heat and allow to stand.

  7. Serve salmon, crispy potatoes, green salad and more garlic butter.


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