Ideal for festive gatherings with family and friends, try this salmon with hasselback potatoes and persimmon balsamic slaw recipe, created by influencer Madeleine Shaw. Serve with two portions of your favourite vegetables.
Salmon with hasselback potatoes and persimmon balsamic slaw
Ingredients
6
servings
-
- 1
- 1
- 2 tbsp
- 1
- 1
- 1 tbsp
- 3 tbsp
- 1 pack
- 1
- 20 g
- 1 pinch
Failed to add items to shopping list.
Preparation
1. Preheat the oven to 180°C / gas mark 4.
2. Make horizontal slices ⅘ of the way down the potatoes. Place in a tray with 2 tbsp olive oil, the garlic cloves, a pinch of salt and the rosemary. Place in the oven for 20 minutes.
3. Finely shred the cabbage, persimmon and apple in a bowl. Combine the balsamic, oil and honey then combine with the shredded mix. Set aside.
4. Place the salmon in the tray with the potatoes and place back in the oven for 30 minutes.
3. Serve the salmon with the potatoes and slaw.
