Cook the potatoes in their skins and peel while still warm. Roughly mash the potatoes and mix with a few drops of olive oil, the finely chopped herbs and the olives (sliced). Season the salmon steaks with salt and pepper and grill until rosé (not too well done, otherwise the salmon dries out). Finely chop the shallots and stir-fry the walnut oil. Remove from the heat, mix the spinach with the shallots and add a few drops of white balsamic vinegar. Arrange the potato mash, spinach and salmon onto two plates and season if necessary with salt and black pepper.
Grilled Salmon Steak with Luxury Potato Mash and Stir-fried Spinach
- Difficulty Level Intermediate
Ingredients
- Ingredients (2 people)
- 2 salmon steaks
- 3 firm potatoes
- 8 black olives
- 200 Gram fresh spinach
- 2 shallots
- parsley
- chives
- fresh basil
- 2 teaspoons white balsamic vinegar
- 2 teaspoons walnut oil
- olive oil
- pepper
Instructions
- 1. Cook the potatoes in their skins and peel while still warm.
- 2. Roughly mash the potatoes and mix with a few drops of olive oil, the finely chopped herbs and the olives (sliced).
- 3. Season the salmon steaks with salt and pepper and grill until rosé (not too well done, otherwise the salmon dries out).
- 4. Finely chop the shallots and stir-fry the walnut oil.
- 5. Remove from the heat, mix the spinach with the shallots and add a few drops of white balsamic vinegar.
- 6. Arrange the potato mash, spinach and salmon onto two plates and season if necessary with salt and black pepper.
- Recipe Type : Dinner-3, Phase 3
- Ingredient : Black Olives, Chives, Firm Potatoes, Fresh Basil, Fresh Spinach, Olive Oil, Parsley, Pepper, Salmon Steaks, Shallots, Walnut Oil, White Balsamic Vinegar
Instructions
- 1. Cook the potatoes in their skins and peel while still warm.
- 2. Roughly mash the potatoes and mix with a few drops of olive oil, the finely chopped herbs and the olives (sliced).
- 3. Season the salmon steaks with salt and pepper and grill until rosé (not too well done, otherwise the salmon dries out).
- 4. Finely chop the shallots and stir-fry the walnut oil.
- 5. Remove from the heat, mix the spinach with the shallots and add a few drops of white balsamic vinegar.
- 6. Arrange the potato mash, spinach and salmon onto two plates and season if necessary with salt and black pepper.
About Chef
About Jos Stuyver
Jos Stuyver is the founder of the Momentum® weight loss programme. Having started his professional life as a physiotherapist, he has branched out in several different directions over his forty-year career. For many years, he worked as an orthomolecular therapist. During his experience in his practice, he became increasingly convinced that obesity was the cause of many health problems. Preferring to tackle problems at source, Jos developed and refined the Momentum® weight loss programme.About Jos Stuyver
Jos Stuyver is the founder of the Momentum® weight loss programme. Having started his professional life as a physiotherapist, he has branched out in several different directions over his forty-year career. For many years, he worked as an orthomolecular therapist. During his experience in his practice, he became increasingly convinced that obesity was the cause of many health problems. Preferring to tackle problems at source, Jos developed and refined the Momentum® weight loss programme.Products
-
Momentum Program
-
Momentum Multi Vita
$ 60.00
-
Momentum Q10
$ 100.00
-
Momentum Antioxidant
$ 200.00
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Momentum Magnesium
$ 60.00
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Momentum Carnitine
$ 90.00
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