Ingredients for Salmon On Mash Mountain
- 1 kg potatoes, peeled and chopped
- 4 salmon fillets (approx. 150g each), skin on or off
- 50g butter
- 100ml milk
- Horseradish Cream
- Ground Black Pepper
- 1/4 tsp freshly grated nutmeg
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp mirin
- Chives
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How to Make Salmon On Mash Mountain
- Peel and chop the potatoes into even-sized pieces.
- Place the potatoes in a medium saucepan, add water and salt. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes, or until a fork easily pierces a potato.
- While the potatoes cook, check the salmon fillets for bones and remove any found.
- Once the potatoes are cooked, drain well and transfer to a bowl. Add butter, milk, horseradish, pepper, and nutmeg.
- Mash thoroughly until smooth and creamy.
- Keep the mashed potatoes warm, covered.
- Heat olive oil in a large frying pan over medium-high heat.
- Sear the salmon fillets for 2-3 minutes per side, until cooked through and slightly golden brown.
- Remove the salmon fillets from the pan and set aside on a warm plate, keeping covered.
- Add balsamic vinegar and mirin to the frying pan. Stir over medium heat for 30 seconds, or until the sauce slightly reduces and thickens.
- Place a generous mound of mashed potatoes on each serving plate.
- Top with a salmon fillet and spoon the balsamic-mirin sauce over the fish.
- Garnish with chopped chives or spring onions and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
7g
Fat
29g
Carbs
11g
