Salmon with Smash Potatoes and Honey-glazed Carrots

by Pia Haugseth
Fish
Gluten-free
40 min
Salmon with Smash Potatoes and Honey-glazed Carrots
This is an everyday feast with the most amazing taste. Buttery salmon, salt smash potatoes and sweet carrot! Yummy!

ingredients

  • 5 x small potatoes
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tsp red pepper powder
  • 1 tsp Norwegian Gastromat spice
  • 1 pinch black pepper
  • 1/2 x lemon
  • 1 x carrots
  • 1/2 tsp honey
  • 200 g salmon fillet
  • 1 tbsp sour cream

method

  1. Boil small potatoes to a pot with water and salt.
  2. To a small bowl, mix olive oil, red pepper powder, vegetable spice, pepper and shredded lemon zest.
  3. When the potato is almost done, remove it from the pot and drain the water. Steam off the water by putting it back on the plate.Then place it on a baking tray lined with baking paper and slice four slits to all sides of the potato. To smash it, press the bottom of a glass to the top of the potato and press down.
  4. Brush both sides of the potato with the spice sauce. Bake the potato for 20 minutes in the middle of the oven at 210 degrees until crispy.
  5. Cut the carrots into strips and fry them in a frying pan with butter for about 5 minutes. Add a little honey towards the end of the cooking time. To keep the carrots warm, place them in the oven while you prepare the fish.
  6. Fry the salmon in a pan with butter. At the end of the cooking time, season with salt and pepper and squeeze over lemon juice. Serve immediately with a dash of sour cream!
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