In this episode of In the Kitchen with Supps R Us, #TeamOrange athlete Eddy Ung shows us one of his favourite Salmon dishes which is PACKED full of flavour and is super simple to cook!
Eddy’s Salmon, Potatoes & Salad
Quantities Vary per serve per person.
- Carisma Potato’s
- Salmon (150g-300g Atlantic Salmon with skin on.)
- Baby Spinach Leaves
- Cherry Tomato’s
- Olive Oil
- 1 Table spoon Flaxseed Oil
- Balsamic Vinegar
- Himalayan Salt
- Cayenne Pepper
- Roast Vegetable Sprinkle
Chop up Carisma potato’s into small pieces. Then microwave for 6 minutes to PRE COOK THEM.
Lay down baking paper in a tray and pour potato’s into the tray, ready for seasoning.
Lightly pour one tablespoon olive oil over them followed by a generous layer of Roast Vegetable Sprinkle.
Put in Oven at 220 Degrees Celsius for 45min-1hour. Turn Regularly.
Slice up Lettuce, into a salad bowl. Followed by cucumber, cherry tomato’s, cucumber, baby spinach and onion.
Add 1 Tablespoon flaxseed oil, balsamic vinegar and Himalayan salt as dressing. Toss thoroughly.
Place into Pan on medium heat and cook for roughly 1 min per side, cooking all 4 sides.
Don’t add olive oil to pan as salmon will cook in its own oils and fats.
Season Salmon with Himalayan salt and Cayenne Pepper.
That’s it, You’re done!
Add the Roasted Potato’s to the plate and also season with Cayenne pepper and Himalayan Salt!
Stay tuned to the Supps R Us Lifestyle Edit for more recipes and cook-up videos from our #TeamOrange Athletes.
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