Recipe: Delicious Baked salmon,pea purée, toasted almonds and Crisp roasted potato

Baked salmon,pea purée, toasted almonds and Crisp roasted potato. Learn how to make Roasted Salmon and Potatoes with Dill. This tender, juicy salmon with the crispy potatoes and broccoli are sure to please. Baking salmon is a fab way of infusing tons of flavour, & this simple one-tray dinner is so easy to make.

Pour the vinegar over the shallots and add a pinch of salt. Roughly chop the capers, parsley and almonds and add to the shallots. Add the olive oil, tasting as you go. You can cook Baked salmon,pea purée, toasted almonds and Crisp roasted potato using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Baked salmon,pea purée, toasted almonds and Crisp roasted potato

1. Prepare 1 Piece of Salmon.
2. Prepare of Almonds.
3. You need of Potatos.
4. You need of Peas.
5. Prepare of Onion.
6. You need of Garlic.
7. It's of Unwhipped Cream.

Mix again and adjust the seasonings. A quick and easy Pan-Fried Salmon, Pea Velouté, Roast Asparagus & Hasselback Potatoes recipe, from our authentic French cuisine collection. For the pea purée, place the peas, ginger, garlic, green chillies, salt, sugar, and one tablespoon of the oil in a food processor and blend to a smooth purée. Preparation Melt butter in medium skillet over medium heat.

Baked salmon,pea purée, toasted almonds and Crisp roasted potato instructions

1. For the potatos: First of all skin the potatos then cut into quarters. Season with any spices then cook in bottom of oven for 50 mins.
2. For the salmon: Brush salmon with wasabi and bake for 30 mins.
3. For the Pea purèe: pour peas into blender until mush, add around a quarter of a bottle cream. Add garlic and onion then blend some more until creamy..
4. For the Almonds: Put oil in pan then when it gets hot add almonds. Fry until golden brown.
5. Enjoy!😀😀😀.

Remove roasted garlic from oven, open foil and allow to cool slightly. When the garlic is cool enough to handle, cut the heads in half horizontally so that all Stir the reserved potato cubes, heavy cream, and smoked salmon into the pureed soup and bring to a simmer. Serve, hot, with a sprinkle of green onion. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed.

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