Salmon with ginger and lime

Baked Salmon with ginger and lime
Serves 4

600 grams of salmon file
2 lime
One piece of ginger, about 100 mm long
Finely ground white pepper

Potato and parsnip purée
600 gram of white potatoes
200 gram parsnips
50-100 mL milk
1 Tbsp of soft or liquid margarine
1 bunch chives

  • Heat oven to 200 degrees C (400 F)
  • Wash limes and grate the skin using a fine grater.
  • Peel ginger and use a medium to fine grater to grate ginger
  • Mix grated ginger and lime zest, add a little finely ground pepper
  • Pat the mixture on top of the salmon
  • Place salmon in a lightly greased oven-proof dish
  • Bake in oven for about 15 minutes, until salmon is flaky

Potato and parsnip purée

  • Peel potatoes and parsnips and cut them into big chunks
  • Add to a large sauce pan, cover with water, add a pinch of salt and bring to boil.
  • Reduce heat and simmer until soft, about 20 minutes.
  • Strain water.
  • Use a potato press to finely press the potatoes and parsnips
  • Add 50 mL of milk and margarine, stir together and keep on adding milk until you have a soft purée. Be careful as you add the milk as you want the purée to be soft but firm.
  • Season with salt and pepper
  • Slice chives finely and top puree with chives

Serve the salmon and purée with steamed sugar snaps!


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