Crispy-Skinned Salmon with Mint and Sour Cream Crushed Potatoes

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 20, 2016.

Alternatively, cook salmon on BBQ for 3 minutes, skin-side-down, then flip and cook for a further 2 minutes for medium rare.

Ingredients

600g baby potatoes, scrubbed and cut into halves or quarters so they are roughly the same size
1 bunch asparagus
1 cup frozen peas, defrosted
125g sour cream
Juice of ½ lemon
3 tablespoons mint leaves
½ bag baby spinach leaves

a large pot of salted water to the boil. Preheat BBQ hot plate to medium-high heat (if using)
Cook potatoes in pot of boiling water for 12–15 minutes, until tender. Trim woody ends off asparagus then slice 4cm. Add asparagus and peas to pot with potatoes for the last 2 minutes of cook time then drain well.
While potatoes cook, mix sour cream and lemon juice together in a large bowl. Finely chop mint and roughly chop baby spinach leaves. Add both to bowl with sour cream and set aside.
Pat salmon dry with paper towels, remove any remaining pin bones and cut into 4–5 pieces. Season skin with salt.
Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for mediumrare (depending on thickness), or until cooked to your liking.
Add cooked potatoes and greens to bowl with sour cream mixture. Toss gently to combine then use a fork to gently crush potatoes (do not mash). Season to taste with salt and pepper.
Divide mint and sour cream crushed potatoes between plates. Serve crispy-skinned salmon on top.