Mexican Style Salmon with Crushed New Potatoes & Asparagus
Mexican Style Salmon with Crushed New Potatoes & Asparagus
Tubby Tom
Rated 5.0 stars by 1 users
Cuisine
Mexican
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Calories
600
Salmon is great. It can be a bit spenny but you feel like a damn king when you eat it and you feel good cuz u know it's healthyish for you. I feel cleverer for eating it.
Here's a fun way to cook it for a nice midweek meal with the fam.
Ingredients
- Side of Salmon
-
4 Limes
- Bag of new potatoes (about 500g)
-
4 chunks of Butter
-
a squirt or two of Smoked Lemon Rapeseed Oil
-
a decent sprinkling of La Cucaracha Lime x Chilli Seasoning
-
a generous dusting of Garlic & Herb Seasoning
-
a drizzle of Taco Drip Hot Sauce
-
a cup full of Mayonnaise
- 200g Asparagus (trimmed)
- Fresh Coriander (for garnish)
- 2 Lemons (for garnish)
-
a pinch or two of Smoked Lemon Salt
Directions
Preheat your oven to 200°C. In a large pot, boil the new potatoes until mostly tender, then drain and leave to steam dry on the side.
Drizzle the salmon with Smoked Lemon Rapeseed Oil, and sprinkle liberally with La Cucaracha Lime x Chilli Seasoning. Add some halved lemons on top and wrap it all up into a foil parcel ready for baking.
Melt the butter and whisk in a good pinch of Garlic n Herb seasoning - you’ll use this for pretty much everything ha!
Spread your new potatoes onto an oiled roasting dish before crushing gently with the back of a fork, sprinkle with a pinch of smoked salt and drizzle over some of your garlic butter before chucking in the oven to roast and get crispy.
While your salmon is baking (roughly 15-20 mins) and your crushed potatoes are crisping (similar amount of time) get your garnishes ready - chop your coriander, slice some limes, oil up your asparagus and once the salmon is almost done and the potatoes are crispy chuck the asparagus in the oven to quickly roast.
In a small bowl, combine mayonnaise, Taco Drip Hot Sauce, and remaining lime juice to create a zesty drizzling sauce.
- Serve the salmon with crushed new potatoes and asparagus, drizzled with the sauce and garnished with fresh coriander and lemon slices.