FRIJE

Instructions

• 1.   Be sure to follow the quantities indicated on the left to prepare your recipe!
  Preheat the oven to 220°C (200°C fan-forced).
  Thoroughly wash the potatoes and cut them in half, or into quarters for larger ones.
  On a baking tray lined with parchment paper, mix the potatoes with a drizzle of olive oil and the paprika. Season with salt and pepper.
  Immediately place them in the top part of the oven and bake for 16-20 minutes. Stir halfway through cooking.
• 2.   Meanwhile, bring a pot of salted water to a boil for the broccolini.
  Finely chop the garlic and thinly slice the shallot.
  Cut the broccolini in half lengthwise.
  Remove the leaves from the tarragon and finely chop them.
• 3.   Parboil the broccolini in the boiling water for 3-5 minutes. It should still be slightly firm at this stage.
  Drain and rinse it with cold water. Place it back in the pot, add the garlic, a drizzle of olive oil, salt, and pepper. Mix well.
  Pat dry the salmon with a paper towel. Season with salt and pepper.
• 4.   Melt the butter in a skillet over medium-high heat. Sear the salmon, skin-side down, for 1-2 minutes, then flip and cook for another 1-2 minutes on the flesh side. It should still be slightly pink in the center and will finish cooking in the oven.
  After the 16-20 minutes of baking time for the potatoes, place the broccolini and salmon next to them (or on a separate tray if serving more than 2 people).
  Bake everything for an additional 4-8 minutes, or until the salmon is cooked through and the broccolini is tender.
  
  TIP: Adjust the oven cooking time for the salmon according to your preference. For less pink salmon, extend the cooking time.
• 5.   Return the skillet with the salmon drippings to medium-high heat. Sauté the shallot for 1-3 minutes, stirring constantly.
  Deglaze the pan with ½ tbsp of white balsamic vinegar per person. Stir for about 1-2 minutes, or until completely evaporated.
  Reduce the heat. Add the cream and 1 tbsp of water per person. Cook for 3-5 minutes, stirring, or until the cream has thickened. Season with salt and pepper, and add the tarragon.
• 6.   Serve the roasted paprika potatoes on the plates.
  Place the broccolini and salmon next to them. Drizzle the salmon with the tarragon sauce.

Nutritional information *