Grilled Salmon with Lemon & Dill Dressing and Bombay Potatoes
Ingredients:
- 4 salmon filletsDressing:
- 3-4 sprigs of fresh dill
- 4 tbsp of Donegal Rapeseed Oil infused with Lemon
- 2 tbsp of Donegal Rapeseed Oil infused with Chilli
- 2 twists of freshly ground black pepper
Bombay Potatoes:
- 2 tbsp Donegal Rapeseed Oil
- 2 tbsp Donegal Rapeseed Oil infused with Chilli
- Sprinkle of chilli powder
- Sprinkle of mustard seeds
- Sprinkle of turmeric powder
- 400g potatoes, boiled and quartered
Instructions
1: Salmon: Brush salmon with Donegal Rapeseed Oil and a twist of black pepper. Place on tray and grill for 8 minutes on a medium heat.
2: Dressing: Combine all ingredients together and set aside.
3: Bombay Potatoes: Heat the chilli oil, add the mustard seeds followed by turmeric and chilli powder.
Fry for approx 2 minutes. Add the potatoes and fry for a further 4 minutes until there are crisp edges on the potatoes.
4: Serve: Pour dressing over the salmon and return to the grill for 1 minute. Serve with Bombay Potatoes on the side.
Top Tip
You can use trout, seabass or a mackerel for this recipe instead of salmon.
