Salmon fillet, new potatoes, broccoli & bois boudran dressing

Salmon Fillet and Bois Boudrain Dressing - Seafoodie Range

A fabulous, yet incredibly simple dish comprising a luxuriously plump slice of Scottish Salmon dressed in a delightfully light Marco Pierre White-inspired sauce.

  • Dish Type: Main
  • Serves: 2
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Difficulty: Easy
  • Cuisine type: French/British

Ingredients

Your FFT Fish & Sauce kit will include:
160g Fresh Shetland Salmon Portions x 2

  • 120g pouch of Bois Boudran Dressing
    Further ingredients required to make this recipe:
  • 500g Cornish New Potatoes*
  • 160g Locally Sourced Broccoli Florets*

Allergens

  • Fish
  • Mustard

Method

  1. Wash and cut the New Potatoes into bite sized pieces and cook gently in a pan of boiling salted water until tender. Drain and, while still warm, add 15g butter or a tbsp. of olive oil, adjust seasoning to taste.
  2. Gently warm a tbsp. of rapeseed oil, or olive oil, in a non-stick frying pan. Place the Salmon Portions, skin side down, into the pan (see our FFT Youtube film of how to get a crispy skin!) Cook at a medium pace for a few minutes, until your fish is free, not sticking to the pan and has a golden, crispy skin. Gently turn the fillets over and continue cooking for a further minute or two, on a lowered heat.
  3. Cook the Broccoli until tender, either by boiling in a pan of salted water, or by steaming for a few minutes.
  4. To serve, arrange the potatoes and broccoli on the plates, with the salmon alongside. Dress with the Bois Boudran over and around the fish.

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Nutrition per serving

  • Per Serving 937cal / 3896kj
  • Fat 65.1g
  • Saturates 12.5g
  • Carbs 42.2g
  • Sugars 9.4g
  • Protein 41.3g
  • Salt 1.58g