Salmon with parsnip hash brown

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. To make the salad, place all the ingredients in a bowl and toss to combine. Set aside, allowing the yoghurt to soften the vegetables. 2. To make the hash browns, coarsely grate the parsnips, potato and onion (or push through the grater attachment of your food processor). Squeeze out as much moisture as possible - the more you squeeze out, the crisper your hash browns will be. Place in a large bowl with the eggs and flour and mix well to combine. 3 . Heat a good drizzle of olive oil in a large non-stick frying pan over medium-high heat. Working in batches of two or three, add ½ cup of the mixture for each hash brown to the pan and flatten out to 1 cm thick fritters. Cook for 3-4 minutes each side, pushing down with a spatula to compact the mixture, until cooked through and a deep golden colour. Remove and drain on a plate lined with paper towel. Repeat with the remaining olive oil and mixture to make eight hash browns in total. 4. Return the frying pan including any remaining olive oil to medium-high heat and add the salmon fillets, skin side up. Cook for 4 minutes until golden brown, then flip and cook until the flesh feels firm to the touch and the skin is crispy, about 5 minutes. 5. Divide the salmon, hash browns and salad evenly among four plates. Finish with a generous grinding of black pepper and lemon zest, if you like, and serve with lemon wedges.