Pan-Fried Salmon With Shallot Mash and Cucumber Raita |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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For a simple, stylish fish dish, try this recipe for salmon served with tasty mash and a yoghurt relish. Perfect for summer dining. Ingredients:
3 potatoes, peeled and chopped |
salt & freshly ground black pepper |
1 ounce butter |
milk, for mashing |
2 shallots |
1 cup white wine vinegar |
4 teaspoons dijon mustard |
1 teaspoon flat leaf parsley, chopped into fine strips |
3 tablespoons extra virgin olive oil |
4 (6 ounce) salmon fillets, skin on |
1 cucumber, peeled and cut into short fine strips |
salt & freshly ground black pepper |
2 cups plain yogurt |
2 teaspoons fresh cilantro, chopped into fine strips |
Directions:
1. First finely chop the shallots and soak in white wine vinegar. Set aside.
2. For, the raita, sprinkle the cucumber lightly with salt and set aside to drain in a colander for 20 minutes.
3. Pat the cucumber dry and mix with the yoghurt and coriander. Season with salt and freshly ground pepper.
4. Cook the potatoes in a saucepan of boiling salted water until tender; drain and mash with butter and milk. Season with salt and freshly ground pepper. Drain the shallots and mix in with the mustard and parsley.
5. Meanwhile, heat 1 tablespoon of olive oil in a heavy-based frying pan. Season the salmon with salt and freshly ground pepper and score the skin, using a sharp knife.
6. Add the salmon skin side-down and fry for 3-4 minutes or until the skin is crispy.
7. Turn the salmon over and cook for a further 1-2 minutes on the other side.
8. Serve the salmon on a bed of shallot mustard mash with the cucumber raita. Drizzle the remaining olive oil over the salmon just before serving.
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