Crispy skinned salmon steamed veg and lemon thyme mayo

#SSTC Sat Sun Tradie Cookup

Ingredients

4 pieces of boneless salmon with skin on

1 tsp sesame oil

Pinch of salt and pepper

4 desiree potatoes quartered skin on

1 Head of broccoli chopped into small portions

1/2 head of cauliflower chopped into small portions

1/4 Piece of Kent pumpkin sliced thinly

1 tsp fresh ginger sliced into matchstick size

2 tbs Mayonnaise

1 large sprig of lemon thyme herb

Method

• Place the salmon skin side up and using a piece of paper towel you want to dry the salmon skin. After drying the skin and absorbing the moisture, drizzle the skin with the sesame oil and cracked pepper and salt. Rest aside.

• Place the desiree potatoes into a pot, cover with water and a pinch of salt and bring to a boil for 10mins.

• Heat up a non-stick pan or griddle pan on high and place the salmon skin side down for 5 mins.

• Place a steamer onto the top of the boiling potatoes and fill with the cauliflower, the sliced fresh ginger, then the broccoli and then the pumpkin and steam for approximately 10 mins.

• Check the salmon skin is crispy to your liking and turn onto opposite side for a further 5-8 mins.

• Remove the lemon thyme from the sprig and finely chop and combine with the mayo.

• Plate up the drained potatoes, steamed vegies, and salmon pieces and dollop the mayo beside the salmon.

Alternatives

* Pick up a garden salad, Greek salad or coleslaw and make it even easier for a quick mid-week dinner.

* Add sliced avocado, brown rice, and salad on the side for a quick poke bowl.