This dish contains the following allergens: Eggs, Fish
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2 pieces
of salmon (preferably with the skin on)
400g
of baby potatoes such as Jersey royal
2 tbsp
herbs Provencal (replace with mixed herbs if needed)
100g
of samphire
50g
of capers
2 tbsp
of mayonnaise
1
garlic clove, minced
Zest from 1
lemon and tiny squeeze of juice
Olive oil
Salt and pepper
2 pieces
of salmon (preferably with the skin on)
14oz
of baby potatoes such as Jersey royal
2 tbsp
herbs Provencal (replace with mixed herbs if needed)
3oz
of samphire
1oz
of capers
2 tbsp
of mayonnaise
1
garlic clove, minced
Zest from 1
lemon and tiny squeeze of juice
Olive oil
Salt and pepper
Utensils
Step 1
Preheat the air-fryer to 180ºC. In the mean time mix the potatoes with 2 tbsp of olive oil, salt and pepper and once the fryer has preheated place them in the crisping basket and cook for 15 mins, mixing half way
Step 2
Make the aioli by mixing the mayo, garlic and lemon zest and juice. Taste and adjust the seasoning adding more lemon juice, garlic or pepper
Step 3
Season the salmon with olive oil, salt and pepper and set aside. Once the potatoes have cooked for 15 mins push to one side of the basket and place the salmon next to them, skin side up. Change the temp to 200ºC and cook the potatoes and salmon for 10 mins
Step 4
When the salmon is cook take it out the basket and rest for 2-3 mins. Mix the samphire with the potatoes and keep in the basket while salmon is resting
Step 5
Place the potatoes and samphire on the plate with the salmon on top. Put a spoonful of aioli and finish by sprinkling some capers and adding a lemon wedge
Preheat the air-fryer to 180ºC. In the mean time mix the potatoes with 2 tbsp of olive oil, salt and pepper and once the fryer has preheated place them in the crisping basket and cook for 15 mins, mixing half way
2 pieces
of salmon (preferably with the skin on)
400g
of baby potatoes such as Jersey royal
2 tbsp
herbs Provencal (replace with mixed herbs if needed)
100g
of samphire
50g
of capers
2 tbsp
of mayonnaise
1
garlic clove, minced
Zest from 1
lemon and tiny squeeze of juice
Olive oil
Salt and pepper
2 pieces
of salmon (preferably with the skin on)
14oz
of baby potatoes such as Jersey royal
2 tbsp
herbs Provencal (replace with mixed herbs if needed)
3oz
of samphire
1oz
of capers
2 tbsp
of mayonnaise
1
garlic clove, minced
Zest from 1
lemon and tiny squeeze of juice
Olive oil
Salt and pepper
Step 2 of 5
Make the aioli by mixing the mayo, garlic and lemon zest and juice. Taste and adjust the seasoning adding more lemon juice, garlic or pepper
2 pieces
of salmon (preferably with the skin on)
400g
of baby potatoes such as Jersey royal
2 tbsp
herbs Provencal (replace with mixed herbs if needed)
100g
of samphire
50g
of capers
2 tbsp
of mayonnaise
1
garlic clove, minced
Zest from 1
lemon and tiny squeeze of juice
Olive oil
Salt and pepper
2 pieces
of salmon (preferably with the skin on)
14oz
of baby potatoes such as Jersey royal
2 tbsp
herbs Provencal (replace with mixed herbs if needed)
3oz
of samphire
1oz
of capers
2 tbsp
of mayonnaise
1
garlic clove, minced
Zest from 1
lemon and tiny squeeze of juice
Olive oil
Salt and pepper
Step 3 of 5
Season the salmon with olive oil, salt and pepper and set aside. Once the potatoes have cooked for 15 mins push to one side of the basket and place the salmon next to them, skin side up. Change the temp to 200ºC and cook the potatoes and salmon for 10 mins
2 pieces
of salmon (preferably with the skin on)
400g
of baby potatoes such as Jersey royal
2 tbsp
herbs Provencal (replace with mixed herbs if needed)
100g
of samphire
50g
of capers
2 tbsp
of mayonnaise
1
garlic clove, minced
Zest from 1
lemon and tiny squeeze of juice
Olive oil
Salt and pepper
2 pieces
of salmon (preferably with the skin on)
14oz
of baby potatoes such as Jersey royal
2 tbsp
herbs Provencal (replace with mixed herbs if needed)
3oz
of samphire
1oz
of capers
2 tbsp
of mayonnaise
1
garlic clove, minced
Zest from 1
lemon and tiny squeeze of juice
Olive oil
Salt and pepper
Step 4 of 5
When the salmon is cook take it out the basket and rest for 2-3 mins. Mix the samphire with the potatoes and keep in the basket while salmon is resting
2 pieces
of salmon (preferably with the skin on)
400g
of baby potatoes such as Jersey royal
2 tbsp
herbs Provencal (replace with mixed herbs if needed)
100g
of samphire
50g
of capers
2 tbsp
of mayonnaise
1
garlic clove, minced
Zest from 1
lemon and tiny squeeze of juice
Olive oil
Salt and pepper
2 pieces
of salmon (preferably with the skin on)
14oz
of baby potatoes such as Jersey royal
2 tbsp
herbs Provencal (replace with mixed herbs if needed)
3oz
of samphire
1oz
of capers
2 tbsp
of mayonnaise
1
garlic clove, minced
Zest from 1
lemon and tiny squeeze of juice
Olive oil
Salt and pepper
Step 5 of 5
Place the potatoes and samphire on the plate with the salmon on top. Put a spoonful of aioli and finish by sprinkling some capers and adding a lemon wedge
2 pieces
of salmon (preferably with the skin on)
400g
of baby potatoes such as Jersey royal
2 tbsp
herbs Provencal (replace with mixed herbs if needed)
100g
of samphire
50g
of capers
2 tbsp
of mayonnaise
1
garlic clove, minced
Zest from 1
lemon and tiny squeeze of juice
Olive oil
Salt and pepper
2 pieces
of salmon (preferably with the skin on)
14oz
of baby potatoes such as Jersey royal
2 tbsp
herbs Provencal (replace with mixed herbs if needed)
