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Potato & Salmon Grill

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  • 100.0g frozen peas
  • 650.0g new potatoes , skin on, sliced lengthway
  • 100.0g mature cheddar cheese, coarsely grated
  • 200 g can salmon (we liked Glenryck's medium red salmon)
  • 200 ml tub crème fraîche
Servings: 4

  1. To cook the veg, boil the potatoes in salted water for about 10 minutes until almost tender but not breaking up. Tip in the frozen peas and simmer for another 2- 3 minutes. Drain well then tip into a mixing bowl. Turn on the grill to high.
  2. Drain the salmon and flake it into chunks, then gently toss with the potatoes and peas. Season to taste with salt and pepper and spoon into a flameproof dish.
  3. Dollop the crème fraîche on top, roughly spread it over, and scatter with the cheese. Grill for a few minutes until bubbly and golden.

Estimated Nutrient Breakdown:

Calories: 1,624.96
Weight: 1,239.36g
Total Fat: 82.21g
Saturated Fat: 43.18g
Trans-Fat: 1.23g
Monounsaturated Fat: 20.49g
Polyunsaturated Fat: 6.49g
Protein: 92.51g

Cholesterol: 366.47g
Sodium: 1,642.00g
Calcium: 1,549.29g
Magnesium: 285.44g
Potassium: 3,898.50g
Iron: 8.62g
Zink: 8.77g
Phosphorus: 1,901.26

Vit A: 739.27
Vit B1: 0.93
Vit B2: 1.47
Vit B3: 23.64
Vit B6: 2.37
Vit B12: 11.31
Vit D: 30.36
Vit E: 30.36
Vit K1: 46.76


Caution: Sulfites
Health Notes: Sugar-Conscious,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: I like addons, because they are helpful.

Author: BBC Good Food
Tags: Wild Food Box

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