| Roast Salmon & Crushed Kifler Potatoes |
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with VPC Chardonnay Dressing
Brush the salmon with VPC Lemon Infused Olive Oil and roast in a 200c oven for 5 minutes. Add the VPC Garlic & Rosemary Oil to a hot pan and fry the potatoes until golden brown. Season with salt & pepper and toss the parsley through the potatoes. Remove the salmon from the oven (it should be nice and pink). Arrange the potatoes in the centre of the plate and place the salmon on top. Dress the rocket with VPC Chardonnay Dressing and serve the salmon with the rocket on top.
Note: Shake the dressing well before use and refrigerate after opening |
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