Pan-fried salmon with sweet potato chilli mash is another of my favourite midweek meals and for all the usual reasons.
It’s tasty – the number one priority, it’s quick – that helps! and it’s easy –which is what we all want after a hard day’s work.
Pan-fried salmon with sweet potato chilli mash
For the mash
- 350 g sweet potatoes
- squeeze of lemon juice
- 25 g butter
- 2 spring onion trimmed and sliced red chilli seeded and chopped
- 1 clove garlic crushed
For the fish
- 4 tbsp crème frâiche natural yogurt or soured cream
- 2 salmon fillets
- a little rapeseed oil
- salt and freshly ground black pepper
Peel the sweet potatoes and cut into chunks. Place in a saucepan with just enough water to cover. Add a few drops of lemon juice. Bring to the boil. Add a little salt and simmer for 5 to 10 minutes or until tender.
Melt the butter in a small pan. Add the spring onions, chilli and garlic and cook gently for 2 minutes. Drain the potatoes and mash well. Add the melted butter and chilli mixture and beat in. Keep warm.
Meanwhile lightly oil a heavy based frying pan or griddle pan and heat until very hot. Add the salmon fillets, flesh side down and cook for 2 to 3 minutes, turn over and cook for a further 5 – 10 minutes until just cooked through.
Serve the salmon with the potato mash and a dollop of crème frâiche on top.
Note: Not suitable for freezing
Step by step pan-fried salmon with sweet potato chilli mash
- I like sweet potato but you can also make the mash with regular white potatoes.
- Use cod instead of salmon.
- Pan-fry the fish flesh side down then once it is seared, carefully turn the fish over and continue cooking skin side down – the skin helps to protect the fish as it continues to cook from the high heat on the base of the pan and also produces a lovely crisp skin which I like.
- The salmon is cooked when the flesh flakes easily.
- Use a griddle pan if you have one for attractive seared griddle marks.
- I like to serve it with a green vegetable of some kind just to give the meal a nice balance.
- A dollop of crème frâiche, natural yogurt or soured cream is a nice addition but not essential.