Orange Potato Mash, smoked cumin with Pan-fried Salmon
Serving: 4
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Directions
- Put a saucepan of salted water on the boil and cook the potatoes until you can easily push a knife through them. Drain the water from the saucepan.
- Allow the potatoes to cool slightly, remove their skins and mash them to your preferred smoothness. Set aside and keep warm.
- Heat the olive oil in a frying pan over a medium-high heat, add the cumin seeds, chilli flakes and garlic and fry until the garlic is just turning golden.
- Mix the spiced oil and orange zest into the mashed potatoes. Set aside.
- Melt the butter in a frying pan over a high heat.
- Place the salmon skin-side down and fry for 2-3 minutes before turning and frying for a further 1-2 minutes or until cooked to your liking. Season well with salt and freshly ground black pepper and squeeze lemon juice over the top.
- Plate the seared salmon over the smoked cumin and orange mashed potatoes and serve with lemon wedges.
Ingredients
- 2 potatoes
- 2 tbsp olive oil
- 2 tbsp cumin seeds
- 1 tsp chilli flakes
- 3 garlic cloves, roughly chopped
- 1 tsp orange zest
- 150 g salmon fillet, skin on, thickly sliced
- 25 g butter
- Juice of 1/2 a lemon
- Lemon wedges, for serving