One Pan Roast Salmon & King Prawns with New Potatoes, Peas & Mint
Fish is the lovely Mr Gs favourite thing to eat, and even though it’s not the cheapest at the moment, occasionally the local supermarket has whole salmons at a really good price.
The good priced salmon coincided with the lovely Mr Gs birthday, so it was an easy decision to put one in my basket.
I’m not one to waste anything, so I used every bit of the salmon.
I marinated the head and the carcass of the fish and deep fried it, and let me tell you, it was delicious.
More my liking that the lovely Mr Gs, he’s not one for picking at bones, chicken or fish. But for me, it’s truly a delicacy that I love.
I’ll post that recipe next.
In the meantime…
Go on, give it a go and enjoy your sweet life!
What You Need
6 Large Uncooked King Prawns – Shell removed and vein taken out – Optional – See Tip Box
1 Half of Salmon Pin Boned and Skin removed – See Tip Box
500g Baby Potatoes – skin on but scrubbed clean.
300g Smoked Bacon Lardons
300g Frozen Peas
6 tbsp Olive oil – Plus may need more.
1 Small Bunch of Fresh Mint – Roughly chopped
1 tbsp White Vinegar – See Tip Box
Malden Sea Salt – See Tip Box
Fresh Black Pepper
Very gently push the par boiled potatoes flat with the back of a fork.
How It’s Done
Heat the oven to 180c
Put the peas into a pot of boiling water and let it boil for three minutes.
After three minutes, drain the peas and set them aside until needed.
Place the cleaned potatoes in a large pot, cover with water and add a good pinch of salt.
Bring the water up to boil and let the potatoes cook until they are soft but not over cooked or mushy – See Tip Box
Drain the potatoes and put them into a deep roasting dish.
Use the back of a fork to very gently push down on each potato, crushing each one a little flat.
Sprinkle the potatoes with Malden Sea salt and black pepper, and them drizzle over some olive oil
Put the potatoes in the hot oven for 30 minutes.
After the time is up, give them a good mix and add the bacon lardons and give it another good mix up.
Put the tin back in the oven to cook for another 20 minutes.
After 20 minutes, take the tin out of the oven and move the potatoes and bacon to the edges of the tin.
If your tin isn’t large enough to fit a whole side of salmon in, cut it in half.
Place the salmon pieces in the centre of the tin, surrounded by the potatoes and bacon.
Drizzle over a little olive oil, and sprinkle over some salt and pepper.
Put the tin back on the fridge for another 15 minutes.
Salmon in the centre of the dish
After 15 minutes, remove the tin from the oven, and lay the prawns on top of the salmon, then back in the oven for another 10-15 minutes – until the prawns are just cooked through but not over cooked - See Tip Box
Once the prawns are cooked, remove the salmon and prawns from the tin onto a serving plate and set it aside.
Don’t over cook those prawns if you’re adding them to the pan
Pour the cooked peas, the chopped mint and vinegar through the potatoes and bacon and give a really good mix up.
Spoon the potatoes and pea mixture around the edges of the salmon.
Serve this dish warm or at room temperature, but store it covered, in the fridge.
Mix in the peas, int ad raspberries
Tip Box
Don’t waste the fish skin – Don’t throw the fish skin away. Make it crispy but scraping all the fish off the skin, laying it flat in a silicon mat, season with a little Malden sea salt and into the hot over for around 10-15 minutes. As the skin cools, it will go crispy. Serve it along with the dish or like me, cooks perks .
Prawns- Prawns are optional. The dish doesn’t need them, and if you miss them out, it won’t take anything away from the dish.
Boiling the potatoes – Don’t over boil the potatoes. They need to be soft enough that a knife goes easily in them. If they are mushy, they won’t roast well.
Malden Sea Salt – Table salt is only good for using in the water to boil potatoes and pasta. It has a very bitter taste and because of this, I always use Malden Sea salt to season anything else.
Malden Sea salt is a seasoning all of its self, it is subtle with no impurities meaning whatever it seasons, will always just bring out the flavour of what’s cooking.
Vinegar – I reckon you’re more likely to have white wine vinegar in your pantry, rather than just white vinegar. If that’s what you have, then use that. if you have red wine vinegar, use that. Most vinegars will work with this, all except chip shop vinegar which will just overwhelm the whole dish.
Prawns - even though the prawns are option al, the dish will not suffer if they aren’t cooked, adding them makes this dish just a little bit luxurious. When cooking them, is important to add them almost at the end of the whole cooking process. Failure to do this will mean they will become over cooked and rubbery , and no on wants a rubbery prawn. Keep a watchful eye on them.
