Serving Size : 4 Preparation Time :0:40
Categories : Fish
4 salmon fillets -- skin & bone removed
olive oil
4 large potatoes -- peeled
1 tablespoon horseradish paste or cream
1/4 cup buttermilk or low fat yoghurt
SALSA VERDE
1 cup basil leaves
1/2 cup parsley
1/4 cup mint
1 tablespoon capers
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon olive oil
Preheat oven to 75c. Brush both sides salmon with oil and place on oven dish. Bake for 30 mins. or until just turning pink on outside (the fish shouldn't look cooked).
Boil potatoes, mash and stir in horseradish, buttermilk & pepper.
To Make Salsa Verde:
Whizz ingredients in food processor
Contributed by Clio
