Roasted purple potatoes with pan-fried salmon

Roasted Violet Queen potatoes with miso, pan-fried salmon and spinach

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

5 minutes

COOKING TIME

30 minutes

SERVES

Serves 2

Ingredients

300g purple potatoes
Olive oil, to drizzle
20g miso paste
10g sesame seeds
2 salmon filets
10g butter
Juice of half a lemon
Toasted sesame oil, to drizzle
Half a bag of fresh spinach
Sea salt and black pepper

Method

Preheat your oven to 180°C / Fan 160°C / Gas 4.

Cut the potatoes in half and place in an ovenproof dish, drizzle with olive oil and season with salt and pepper. Place the potatoes in the preheated oven for 15 minutes.

After 15 minutes cooking, remove the potatoes from the oven, coat in the miso paste and give the pan a shake. Place the potatoes back in the oven for a further 10-15 minutes or until cooked.

Whilst the potatoes are cooking, season the salmon with salt and pepper. Heat the butter in a frying pan and fry the salmon skin side down for a couple of minutes then turn the salmon over and continue frying until cooked (6-8 minutes). Once cooked, squeeze the juice of half a lemon over the salmon.

Place the spinach in a saucepan with the toasted sesame oil and cook on a low heat until wilted.

Once everything is cooked, assemble on a plate and sprinkle the sesame seeds over the potatoes.

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