Salmon is quite an oily hearty fish and cooked correctly can be one of the most succulent fish you can eat. It’s quick to prepare, healthy and tastes fantastic. This recipe uses basic ingredients and can be cooked under 25 minutes including potatoes and sauce. A quick meal that’s restaurant quality.
In a saucepan, add your potatoes, cover with cold water and bring to a low simmer for 25 minutes.
Cut half inch deep incisions widthwise into your salmon skin, keep them approx 1/4 inch apart.
Open the slits you just cut and season with salt (You cal also add a little oil).
Slice your tomatoes in half, keep aside.
Chop the fresh dill, keep aside.
With the lemon, remove top and bottom, then remove the skin along with the pith. Slice and then dice into little cubes and keep aside (remove any seeds).
Once potatoes are cooked, strain and return to saucepan and crush using a fork or potato masher but do not mash, only crush.
Grate approx one third of garlic clove and add to potatoes.
Add 1 tbsp of butter.
Season with salt and pepper, put back on low heat and lightly mix ingredients, keep aside.
For the fish, using a non stick pan on moderate heat, add your cooking oil.
Place your salmon skin side down in slightly sizzling oil, turn heat to low for a approx 5 minutes.
The salmon will start turning white where it’s cooked, when the cooked part reaches one third (for medium rare) flip over and cook other side for 2 minutes. Cook longer if you prefer your fish cooked more.
Place you potato crush on the plate, and then place your fish on the crush skin side up.
In the same frying pan you cooked your fish, tip half the oil out.
Add the remaining butter, the diced lemon and the cut tomatoes. Cook for one minute, if too dry add a little water or white wine to moisten.
Add the chopped dill, mix and pour over fish immediately.
Different cuts of salmon have different thicknesses so cooking times can vary considerably.
By Joel Mielle
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