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Serves
US | Metric
Ingredients
  • 2 Salmon Fillets
  • 2 Garlic Cloves
  • 3 Medium/ Large Potatoes
  • 60 g Salted Butter
  • 1 tsp Fresh Parsley (finely chopped)
  • 1 Egg
  • 200 g Peas
  • 50 ml Milk
Pan Fried Salmon Pan Fried Salmon
Pan Fried Salmon
With Garlic Mash & a Caramelised Garlic Pea Purée

Flaky Salmon is perfectly balanced with creamy Garlic Mash & a sweet, tangy Pea Purée. Serve with lots of green veg for a delicious, spring supper.

Prep 30 minutes
Total 35 minutes
  • Peel & quarter the Potatoes, place in a pan of salted water & bring to the boil then boil for 15-20 minutes until soft enough to mash.
  • Meanwhile, slice one clove of garlic & fry off in 10g of the butter until golden & caramelised then add the peas & milk and warm through.
  • Blitz the peas in a food processor until coarsely smooth then add back to the pan & season well before leaving on a low heat to reduce slightly.
  • Heat a small amount of oil in a non-stick frying pan to a medium heat and add the salmon skin side up. Cook for 2-3 minutes then flip & cook for a further 5-10 minutes depending on how well cooked you like your Salmon.
  • Drain the potatoes & pop into a bowl then finely dice the remaining garlic clove & add it to the potato pan with the rest of the butter & cook for 1 minute.
  • Rice the potatoes back into the pan with the butter (pop them in & mash if you don't have one) then add the egg & parsley and whip with a spatula.
  • Pop a spoonful of the mash & pea purée artfully (!) onto a plate then top with the Salmon. Serve with a side of mixed green veg & enjoy!

Pan Fried Salmon Pan Fried Salmon
Pan Fried Salmon
With Garlic Mash & a Caramelised Garlic Pea Purée

Flaky Salmon is perfectly balanced with creamy Garlic Mash & a sweet, tangy Pea Purée. Serve with lots of green veg for a delicious, spring supper.

favorite
print
like
Prep 30 minutes
Total 35 minutes
Serves
US | Metric
Ingredients
  • 2 Salmon Fillets
  • 2 Garlic Cloves
  • 3 Medium/ Large Potatoes
  • 60 g Salted Butter
  • 1 tsp Fresh Parsley (finely chopped)
  • 1 Egg
  • 200 g Peas
  • 50 ml Milk

  • Peel & quarter the Potatoes, place in a pan of salted water & bring to the boil then boil for 15-20 minutes until soft enough to mash.
  • Meanwhile, slice one clove of garlic & fry off in 10g of the butter until golden & caramelised then add the peas & milk and warm through.
  • Blitz the peas in a food processor until coarsely smooth then add back to the pan & season well before leaving on a low heat to reduce slightly.
  • Heat a small amount of oil in a non-stick frying pan to a medium heat and add the salmon skin side up. Cook for 2-3 minutes then flip & cook for a further 5-10 minutes depending on how well cooked you like your Salmon.
  • Drain the potatoes & pop into a bowl then finely dice the remaining garlic clove & add it to the potato pan with the rest of the butter & cook for 1 minute.
  • Rice the potatoes back into the pan with the butter (pop them in & mash if you don't have one) then add the egg & parsley and whip with a spatula.
  • Pop a spoonful of the mash & pea purée artfully (!) onto a plate then top with the Salmon. Serve with a side of mixed green veg & enjoy!