Kansas BBQ salmon


Serves 2

  • 235g salmon fillet x 2
  • 35g spice shot
  • 550g baby potatoes
  • 5g lemon zest
  • 12g lemon juice (1/2 lemon)
  • 2g salt
  • 2g fresh chopped dill
  • cracked black pepper - to taste
  • 15g cold-pressed rapeseed oil
  • 60g tender stem broccoli

To serve 

  • 20g crème fraiche
  • 1/2 lemon


Marinate the salmon in the spiceshot for a couple of hours

Place salmon onto a non-stick baking tray and roast in a preheated oven for 15 minutes at 180c fan

Boil the potatoes until cooked through & soft - roughly mash with lemon zest, lemon juice, dill, salt, pepper & rapeseed oil

Serve with blanched tender stem broccoli, crème fraiche & a lemon wedge