Pan-fried Salmon, Crushed Potatoes, Spring Vegetables & Herbs

Salmon with potatoes herbs and vegetables

This delicious easy salmon recipe was intuitively created early one evening in our water view cabin whilst on a short break in Strahan. Travelling through Tassie’s southwest region we stopped to purchase fresh produce at road side stalls. I thought to simply put the wonderful ingredients together in a type of mash with a little butter, extra virgin olive oil and a variety of soft herbs and serve it with pan-fried Salmon fillets. The result was a delightful textural mix of creamy potatoes with soft sweet broad beans and the pop of peas in the mouth! As these fresh beans and peas will be available in Spring I thought it timely to put fingers to keyboard and finally write it down. To Drink: a glass or two of Tassie white wine such as a Semillon/Sauvignon Blanc blend (or visa versa), a straight Sauvignon Blanc, crisp dry Riesling, a Pinot Grigio or even a young Pinot Gris. After dinner we took a relaxing stroll to the jetty and watched the sunset over pristine waters.
Learn essential skills of successful fish cookery and fresh new creative flavours in my Fresh Tasmanian Fish class.

INGREDIENTS Serves 4

FOR THE ROUGH MASH
450g peeled potatoes such as new Nicolas, pretty Pink Eyes or Dutch Creams, cut into large cubes
140-160g (unpeeled) broad beans podded, blanched and then peeled out of their little grey jackets and set aside
60-80g new season peas, podded and blanched and set aside
4 finely sliced spring onions (white and green parts)
Chopped dill, flat leaf parsley and basil when in season
About 2-3 teaspoons of butter, 2 Tablespoons extra virgin olive oil, salt and freshly ground black pepper

FOR THE SALMON
4 x 120-150g fillet pieces of Tasmanian Atlantic Salmon
Salt and freshly ground black pepper
Olive Oil and a knob of butter
Garnish:  Chopped dill and none other than the beautifully coloured and flavoured Tasmanian Coronea Grove Extra Virgin Olive Oil, as in the photo! 🙂

VARIATIONS

Try this recipe with pan-fried chicken supreme portions.

I know there are some of you out there that don’t like broad beans … alternative Spring vegetables can be used such as asparagus and/or fresh slender green beans cut into small pieces and blanched.

Use your imagination to come up with different combinations and most of all … Taste, Experiment and Enjoy!

METHOD

Simply boil the potatoes in salted water until cooked, drain and shake them dry over medium heat until furry.

Add sliced spring onions, butter and a some extra virgin olive oil, partly mash the potatoes with a fork then fold in the broad beans, peas, some of the fresh herbs and continue roughly mashing until all ingredients are thoroughly mixed and you end up with a mash similar to my photo. Taste and season with salt and pepper. Set aside whilst you cook the salmon.

In a non-stick fry pan heat a little olive oil and a knob of butter, when the butter begins to bubble add the salmon presentation side down, cook for about 3 minutes and turn over to cook the other side to your preferred doneness. Turn the heat off, pop the lid onto the fry pan and allow the salmon to rest a minute or two whilst you gently reheat the mash.

To serve, place a portion of the gorgeous mash onto the centre of the plate, sit the salmon fillet on top. Garnish with a drizzle of Coronea Grove extra virgin olive oil and chopped dill. Enjoy!

I hope you enjoy this simple recipe and, please, like and share with family and friends on Facebook! 🙂

Be inspired to become more adventurous with this highly nutritious seafood in my Fresh Tasmanian Fish class.

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