Grilled Salmon, Provencal Potatoes, Samphire & Lemon Aioli
Salmon cooked to perfection with herby potatoes and delicate lemon aioli
- Contains Eggs
- Contains Fish
Prepared with
Ingredients
- 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
Instructions
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