Salmon On Mash Mountain Recipes

SIZZLING SALMON WITH BEAN MASH

Steps:

• Set the grill to its highest setting. Put the salmon fillets flesh-side up and evenly spaced in a shallow flameproof dish. Finely grate the zest of the lime into a bowl, then squeeze in the juice and stir in the honey, mustard and a good sprinkling of salt. Pour the mixture over the salmon and grill, without turning, for 5-6 minutes until it's golden on top and cooked through (check the centre with a fork).
• Meanwhile, tip the beans into a saucepan and add the butter, crème fraîche, garlic and plenty of salt and pepper. Turn the heat on to moderate and coarsely mash everything together - a wooden spoon or a masher will do the job - until hot and bubbling. This only takes a few minutes as the beans are already cooked.Tip in the rocket and stir into the mash until it's hot and just wilted.
• Serve the salmon on the mash, drizzled with the cooking juices.

GENTLY COOKED SALMON WITH MASHED POTATOES

Steps:

• Boil the potatoes in salted water to cover, until soft; this will take about 30 minutes.
• Meanwhile, smear a baking dish with the 1/4 teaspoon of butter and place the salmon, skin side up, on the butter. Let sit while you preheat the oven to 275 degrees.
• Mince a tablespoon or so of the chives for garnish. Tear the rest of the chives into 2-inch lengths and place in the container of a blender with the oil and a little salt. Blend, stopping the machine to push the mixture down once or twice, until the oil has a cream-like consistency.
• When the potatoes are done, put the salmon in the oven and set the timer for 12 minutes.
• Drain the potatoes, then mash them well or put them through a food mill. Return them to the pot over very low heat and stir in the butter and-gradually-the milk, beating with a wooden spoon until smooth and creamy. Season with salt and pepper as necessary. Keep warm.
• Check the salmon after 12 minutes; the skin should peel off easily, it should flake, and an instant read thermometer should display about 120 degrees. It may look underdone, but if it meets these three criteria it is done. (If it is not done, or you prefer it better done, return it to the oven for 3 minutes more). If you like, scrape off the gray fatty matter on the skin side (or just turn the fish over). Sprinkle with some coarse salt and cracked black pepper.
• To serve, place a portion of mashed potatoes on a plate; top with a piece of salmon. Drizzle chive oil all around the plate and garnish with minced chives.

SPICED SALMON WITH MASH

Steps:

• Boil the potatoes for about 12 mins until tender. Heat the grill to high, stir the curry paste into 4 tbsp of the yogurt, then smear the mixture all over the salmon. Put the salmon in a large flameproof dish, skin-side up, and grill for 10 mins.
• Drain the potatoes and return to the pan. Add the remaining yogurt with the butter, chilli flakes and milk. Mash together with a potato masher or use an electric hand whisk to beat the mash to a really creamy texture, adding more milk if you need to. Stir the coriander leaves through. Pile onto plates, place the salmon next to it and drizzle with the cooking juices. Serve with grilled tomatoes.

SALMON ON MASH MOUNTAIN

Steps:

• Peel and wash the potatoes. Half fill a medium saucepan with water and a little salt. Cook until firm. Fork should pass through.
• While potatoes are cooking, check there are no bones in salmon fillets. Remove if necessary.
• When potatoes are cooked, drain and put in a bowl, mash well with butter, milk, horseradish, pepper & nutmeg. Cover bowl.
• Heat olive oil in frying pan. When hot, sear salmon fillets for a couple of minutes only on each side. Remove the fillets to a warm plate and cover.
• Saucë:.
• Add the balsamic vinegar & mirin to frying pan. Stir over a medium heat for 30 seconds, allowing the liquid to reduce.
• Place a mound of mash potato onto each serving plate. Put the salmon on top and then spoon the sauce over the fish. Garnish with the chopped chives or the spring onions.