Crispy Skinned Salmon with Potato Mash and Greens

Crispy Skinned Salmon with Potato Mash and Greens

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, June 3, 2018.
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Remove the skin from salmon before serving, if preferred.

Ingredients

Mash

  • 600g potatoes
  • 1 Tbsp butter
  • 2 Tbsp milk
  • ½ tsp salt

Salmon

  • 500g salmon fillet

Greens

  • 1 courgette
  • ½ bag baby spinach
  • 125g frozen peas
  • ½ broccoli
  • ¼ tsp salt
  • ¼ lemon zest (optional)

Lemon Mayonnaise (optional)

  • ¼ cup mayonnaise
  • 1 tsp lemon juice

Steps

  1. Bring two medium pots of salted water to the boil. Dice potato 3cm, cook in first pot of water for about 15 minutes, until soft and tender. Drain well and mash with butter, milk and salt until smooth. Cover and keep warm.
  2. While potato is cooking, pat salmon dry and remove any remaining scales or bones. Cut into 4-5 pieces and season.
  3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium, or until cooked to your liking.
  4. Cut courgette into 1 x 3cm sticks and roughly chop spinach. Cut broccoli into small florets.
  5. Cook courgette, peas and broccoli in second pot of boiling water for about 2-3 minutes until bright green and tender. Drain and toss with spinach, salt, lemon zest (if using) and a drizzle of olive oil. Season with pepper to taste.
  6. To serve, divide mash between plates, top with greens, salmon and a dollop of lemon mayonnaise (if using) on top.

Nutritional Information

Energy 2136 kj
511 kcal
Protein 25.1g
Carbohydrate 11.0g
Fat 40.4g