Balsamic Roast Salmon and Smashed Potatoes
Salmon, smashed potatoes and a crisp Sauvignon Blanc. Summer heaven!
- Cook whole potatoes in boiling, salted water until tender. Drain and transfer to an oven pan. Use a potato masher to "smash", or flatten, potatoes a little. Drizzle with olive oil and balsamic vinegar and sprinkle with salt and pepper. Bake at 200 degC for 20 minutes until crisp and golden brown.
- Cut salmon into six even portions and season with salt and pepper. Heat a nonstick frying pan, add a film of oil and place salmon skin-side-up to brown over a high heat for 1 to 2 minutes. Turn salmon over and brown for 1 minute.
- Remove salmon to an oven pan. Arrange a scrunched up slice of prosciutto on top of each portion. Drizzle with balsamic vinegar and roast for 5 minutes to finish cooking. Garnish with a few basil leaves. Serve with potatoes and steamed winter greens such as spinach, broccoli or Brussels sprouts.