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Salmon and Flashy Chips
Sam Holt
iParenting's Dad of the Month shares a family favorite!
Ingredients
1 side of Atlantic (Canadian) salmon, skin on and de-boned, large enough to feed four
1 lemon
1 lime
Tub of natural or Greek yogurt
1 cucumber
1 bunch mint
1 bunch cilantro
1 bunch basil
4 parsnips
2 celeriac (celery roots)
Directions
To make the flashy chips, cut the parsnips into French fries and the celeriac into wedges. Place in a roasting pan and cover in a good quality olive oil, sea salt and pepper. Place in a hot oven and turn regularly until the wedges and chips are crispy. As the parsnips will cook quicker it's a good idea to parbroil the wedges or give them a head start in the oven.
For the yogurt dressing, combine the natural yogurt with chopped herbs, lime juice, lemon juice, a dash of olive oil and season to taste.
For the fish, make sure the salmon is at room temperature and seasoned with olive oil, salt and pepper. Place the entire side on a hot BBQ or griddle and cook, skin side down, until crisp, then turn over and cook the other side. Don't overcook the fish. Remove when it's still a little underdone in the middle and let it rest for five minutes.
To serve, put the entire side of salmon on a platter and top with the yogurt dressing. Serve with a handful of parsnip chips and celeriac wedges and a rocket (arugula) and parmesan salad.