Salmon and Hasselbacks.

Salmon and Hasselbacks:

Probably one of my favorite dishes to date, not only is it easy to make but the end result is bloody great. Plus, it includes hasselback potatoes which I could honestly eat every single day.

While I was traveling, I had the great opportunity to eat some incredible food, when in New Zealand I was lucky enough to stay at “House sits”. Basically, I stayed in people’s homes, where they cooked for me and showed me the beauty of their country. This was a great way to see the country off the touristic paths as well as getting tips and tricks in the kitchen! One of the most beautiful places I’ve been in the world was a couple of hours outside Auckland. I stayed with an incredible family who really made me feel at home (so much I cried a little when I had to leave) and they had a dog, so all good things. They also cooked the most incredible food. This was back in my meat-eating days and was the first time I had tried bacon wrapped in rosemary- and jezzzz it was heaven.

They had incredible ways to cook salmon as well, one was cooking fresh caught salmon on wood in the BBQ. Another was marinating the salmon for the day and then cooking it in a covered dish until perfectly cooked and melted in the mouth. Both of these cooking techniques gave out beautiful results, but in January in England I’m not going to stand outside and BBQ salmon. So I made a marinated salmon.

To make this salmon you need:

  • Fresh ginger
  • Lemon
  • Lemon grass
  • Honey
  • Soy sauce
  • Garlic

Put the salmon in a cooking dish grate the ginger over the top, crush the garlic and put on top. Crush the lemon grass and pour the honey, soy sauce and lemon juice on the top. Put the lid on the dish and put in the fridge to marinate for a few hours. When it comes to cooking just take the salmon out the fridge and put straight into the oven for about 15-20 mins. Leaving the lid on keeps the salmon super moist (I’m sorry).

The potatoes. They are hands down the best food group. They give us so much, mash, chips, crisps incredible. Hasselback potatoes are something I learnt at college- I didn’t even know these things existed before and I am so happy they have come into my life. For these you’ll need; butter, breadcrumbs and rock salt and potatoes. Clean the potatoes and boil them until soft, drain and use a pairing knife to slice the

potatoes ¾ of the way through. Put the potatoes into a pan and cover in melted butter bread crumbs and salt. Put in the oven and every 5-7 take out and spoon more butter and salt over the top. Once they are brown and crispy, they are ready to enjoy!

I finished this dish with fried asparagus which I cooked with garlic and salt and half a fried shallot. I also tried the Spanish padron peppers to top the salmon off.

I hope you enjoy this dish as much as I do!




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