Juicy prawns wrapped in a classic Marie Rose sauce plonked on a crispy and fluffy baked potato.

Of all the baked potato toppings out there, this one definitely has to be one of the most underrated. If you’ve never tried prawns (shrimp) on a jacket potato before, you’re in for a treat. Follow me…

Baked Potatoes

Whilst the topping is the star of the show, let us not overlook the importance of a cracking baked potato to bring the dish to life. Just a note as well, in the UK we often refer to baked potatoes as ‘jacket’ potatoes. Same thing.

Realistically, you can bake any variety of potato. But the best for a dish like this is an all-rounder baking potato like a Maris Piper (UK) or a Russet (US). Some supermarkets will literally have ‘baking potatoes’ too, which obviously work perfectly.

In terms of the prep, here’s what we’ve got going on:

1. Fork – pricking the potato a few times will help the moisture leave the potato as it bakes, which, in turn, helps create a nice, fluffy centre.
2. Oil – this is to create a crispy skin without it drying out.
3. Salt – since we’ll be eating the whole potato (skin and all), it’s important to generously season the outside.
4. Rub – ensure everything is evenly distributed then bake away!

Once the spuds are crispy on the outside and fluffy through the centre, it’s time to properly prepare our platform.

The worst thing you can do is slice open the potato and plonk on the topping. The potato NEEDS to be seasoned properly with lots of salt (remember, potato sucks in salt like no other). I also highly recommend a good dollop of butter too.

Marie Rose Prawns

For this recipe, we’ll be using cooked king prawns. You can of course use raw prawns, cook them up, then allow them to completely cool if you’d prefer. Further, you could use frozen prawns, just thaw them first, then cook/cool as needed.

We’ll be wrapping the prawns in a classic prawn cocktail sauce, which consists of mayonnaise, ketchup, Worcestershire sauce and lemon juice.

How to serve Prawn Baked Potatoes

Once you’ve plonked the prawns on top, you’ll want to round it off with some final garnish:

• Chives – these are essential for a final pop of flavour and colour.
• Salt & Pepper – I like to finish with some flaky sea salt and cracked black pepper for a finishing layer of seasoning.
• Tabasco – this is a classic addition in Marie Rose sauce, but I prefer a few drops at the end. I find it ‘pops’ more. This is optional if you don’t like spice at all.

Here I’ve added a small side salad on the side, but the potato is already pretty hearty, so don’t feel like you need to add a side!

Alrighty, let’s tuck into the full recipe for this prawn baked potato shall we?!

How to make Baked Potato with Prawns (Full Recipe & Video)

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Prawn Baked Potato

Juicy prawns wrapped in a classic Marie Rose sauce plonked on a crispy and fluffy baked potato.

Course Lunch, Main Course

Cuisine British

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 3

Calories 765kcal

Author Chris Collins

Equipment

• Large Baking Tray & Baking/Parchment Paper
• Medium Sized Mixing Bowl
• Kitchen Roll/Paper Towels
• Sharp Knife & Chopping Board or Scissors (for chopping chives)

Ingredients

Potatoes

• 3 large Baking Potatoes (see notes)
• Olive Oil, as needed
• Salt, as needed
• 3 tbsp Butter

Prawns

• 120g / 1/2 cup full-fat Mayonnaise, at room temp
• 1 tbsp Ketchup
• 1/2 tsp EACH: Lemon Juice, Worcestershire Sauce
• 300g / 10.5oz Cooked King Prawns, at room temp (see notes)

Toppings

• finely diced Fresh Chives
• Cracked Black Pepper
• few drops of Tabasco (optional – see notes)
• Flaky Sea Salt (optional)

Instructions

• Preheat the oven to 180C/350F.
• Place the baking potatoes on a large baking tray (preferably lined with baking/parchment paper). Stab them a few times all over, then coat in a drizzle of oil and a good pinch of salt.
• Bake in the oven for 80 minutes, or until fork tender, then crank up the heat to 430F/220C for 10mins or until ultra crispy. 
• 5 or so minutes before the potatoes are done, combine the sauce in a medium-sized mixing bowl, seasoning to taste with salt as needed. Pat the prawns dry to remove excess moisture, then toss them through the sauce until fully coated.
• Slice the potatoes through the centre and squeeze them open (guard your fingers with a tea towel if they're super hot). Add the butter and a generous helping of salt, then use a fork to mash into the potato. Top with the prawns, then finish with chives, black pepper, a few drops of tabasco and sea salt if desired.

Video

Notes

a) Potatoes – If you’re after more tips and tricks on making the perfect baked potatoes, then check out my Best Baked Potatoes!

b) Prawns – I recommend getting these (and the mayo) to room temp, just so you’ve not got a fridge-cold topping going on a piping hot potato. More personal preference than anything. I use cooked prawns, but you could cook up some raw prawns, let them completely cool, then toss in the sauce. 

c) Toppings – These complete the dish! Chives are essential for a final pop of colour and flavour. The salt and pepper are preference, and the Tabasco is traditional, but optional if you don’t like spice at all (it’s only a few small drops in all cases).

d) Calories – Assuming 1 1/2 tbsp olive oil used for 1kg/2lb potatoes (calories per potato + topping).

Nutrition

Calories: 765kcal | Carbohydrates: 61.22g | Protein: 24.64g | Fat: 47.33g | Saturated Fat: 12.94g | Polyunsaturated Fat: 18.053g | Monounsaturated Fat: 14.336g | Trans Fat: 0.56g | Cholesterol: 207mg | Sodium: 1228mg | Potassium: 1532mg | Fiber: 7.4g | Sugar: 4.04g | Vitamin A: 645IU | Vitamin C: 66.2mg | Calcium: 116mg | Iron: 2.98mg

The post The Best Prawn Baked Potato appeared first on Don't Go Bacon My Heart.

Tender pan-fried salmon fillets in a sweet, tangy and glossy honey lemon sauce. The perfect easy 20 minute dinner!

When it comes to delicious sauces for salmon, they truly don’t come easier than this. Follow me…

Pan-fried Salmon

For this recipe we’ll be using boneless skinless salmon fillets. Whilst you could use skin-on fillets, you’ll likely find the sauce just slides right off the skin and could become soggy.

Preparing the salmon

I recommend patting the salmon dry with paper towels to remove excess moisture. This will ensure you’re able to get a nice crust on the salmon (and therefore develop more flavour) instead of it just steaming in the pan. From there, I like to season with a simple concoction of salt, black pepper and garlic powder.

Cooking the salmon

In general, you’ll likely need to cook the salmon for less time than you think. Mainly because it’ll carry on cooking as it rests and once added back to the pan. It’s always good to stay on the side of caution because you can easily continue cooking it if needed. If in doubt, just use a fork to gently ply and check the centre is just about opaque and light pink.

Process shots: add oil and butter to pan (photo 1), melt butter (photo 2), add salmon (photo 3), fry then remove (photo 4).

Honey Lemon Sauce for Salmon

The sauce is probably one of the easiest pan sauces you’ll ever make and requires just 4 ingredients:

• Stock – chicken stock will make up the bulk of the sauce in the initial stage (it reduces as you simmer).
• Honey – use runny honey so it blends into the sauce easier.
• Lemon – fresh lemon juice always!
• Butter – this adds richness to the sauce and helps thicken it.

One other free ingredient is the resting juices from the salmon. As the salmon rests, you’ll notice a pool of juices form – this is extra flavour, so don’t waste it!

Sauce consistency

There is no need to use any type of flour to thicken the sauce. As the stock evaporates, the honey starts to re-thicken. At the same time, the butter emulsifies with the sauce and helps create a light, glossy sauce. It won’t be super thick, but it’s perfect to spoon over the salmon and certainly isn’t watery at all.

Process shots: add stock, honey and lemon to pan (photo 1), whisk in butter (photo 2), stir in resting juices (photo 3), add salmon and baste in sauce (photo 4).

How to serve Honey Lemon Salmon

I like to add a thin slice of lemon on the fillets, so when you baste in the sauce, the lemon slice infuses it with extra lemon flavour. From there, I recommend two important garnishes:

• Chives – these add a final pop of colour and flavour.
• Black Pepper – lemon and pepper is a match made in heaven, so I like an extra pinch at the end to highlight the pairing.

Here I’ve served with some well-seasoned boiled potatoes (that I squashed with a fork) and a simple side salad, but some crusty bread and asparagus would work just as well!

Looking for a creamy version? Check out my Creamy Lemon Salmon!

For the sister recipe to this dish check out my Honey Lemon Chicken!

Alrighty, let’s tuck into the full recipe for this honey lemon salmon shall we?!

How to make Honey Lemon Salmon (Full Recipe & Video)

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Honey Lemon Salmon

Tender pan-fried salmon fillets in a sweet, tangy and glossy honey lemon sauce. The perfect easy 20 minute dinner!

Course Dinner, Main Course

Cuisine Western

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 317kcal

Author Chris Collins

Equipment

• Sharp Knife & Chopping Board
• Paper Towels/Kitchen Roll
• Large Non-Stick Pan & Tongs
• Wooden Spoon
• Jug (for stock)

Ingredients

Salmon

• 4x 4-5oz/120-150g boneless skinless Salmon Fillets (see notes)
• 1/2 tsp EACH: Salt, Black Pepper
• 1/4 tsp Garlic Powder
• 1 tbsp / 15g Unsalted Butter
• 1/2 tbsp Olive Oil

Sauce

• 1/2 cup / 120ml Chicken Stock
• 2 1/2 tbsp Honey
• 1 large Lemon (see notes)
• 2 1/2 tbsp / 40g Unsalted Butter (keep in the fridge until needed)

Garnish

• finely diced Fresh Chives (see notes)
• Cracked Black Pepper

Instructions

• Slice two thin circles in the centre of the lemon, then halve both of them to create 4 half moons (to serve). Use the remaining lemon to squeeze 1 1/2 tbsp of juice.
• Pat the salmon fillets dry with paper towels/kitchen roll, then season both sides with the salt, pepper and garlic powder.
• Place a large non-stick pan over medium-high heat and add the oil. Melt in the butter, then once hot, add the salmon presentation side down. Fry both sides for around 3 minutes, or until they build up a golden crust and the salmon is almost cooked through the centre, then remove and place on a plate to one side.
• Turn the heat down to medium and stir in the stock, honey and lemon juice. Add the cold butter and swiftly stir until it blends into the sauce. Keep stirring and simmering until the sauce reduces and thickens to a glossy consistency. If the sauce looks like it's splitting at all, just lower the heat and keep swiftly stirring. The sauce will be light, but thick enough to spoon over the salmon and not watery at all.
• Stir in the resting juices from the salmon and simmer to re-thicken if needed, then season to taste with salt (generously if needed). Add the salmon to the pan, place the lemon slices on top and baste in the sauce.
• Serve the salmon with the sauce drizzled over the top, then garnish with chives and more black pepper.

Video

Notes

a) Salmon – timings will depend on the thickness of the salmon. It will continue cooking slightly as it rests and when added back to the pan, so if you’re in any doubt, I recommend taking it out of the pan early (much easier to carry one cooking than try to revive overcooked salmon). 

b) Lemon – I find 1 1/2 tbsp works perfectly. If you want it more lemony, I recommend squeezing more over at the end.

c) Consistency – The end result should be a very light syrupy consistency. It’ll be pretty watery at the start, but the butter helps emulsify the sauce and thicken it slightly. As the stock begins to evaporate, the honey will also begin re-thickening. Reducing the sauce is important otherwise it ends up watery and won’t stick to the salmon at all.

d) Pepper – Lemon and pepper is a match made in heaven, so I like a good bit of pepper in this recipe. I highly recommend the 1/2 tsp for the salmon, then any more is optional (i.e. the garnish).

e) Chives – These add an important final pop of flavour and colour, so I highly recommend adding them. If for whatever reason, you don’t like chives, fresh parsley is a 2nd best option.

f) Calories – Whole recipe divided by 4.

Nutrition

Calories: 317kcal | Carbohydrates: 12.17g | Protein: 26.09g | Fat: 18.3g | Saturated Fat: 8.222g | Polyunsaturated Fat: 1.614g | Monounsaturated Fat: 5.783g | Trans Fat: 0.487g | Cholesterol: 87mg | Sodium: 502mg | Potassium: 493mg | Fiber: 0.2g | Sugar: 11.23g | Vitamin A: 488IU | Vitamin C: 4.7mg | Calcium: 17mg | Iron: 0.62mg

The post Easy Honey Lemon Salmon appeared first on Don't Go Bacon My Heart.