Salmon On Mash Mountain Recipes

SIZZLING SALMON WITH BEAN MASH

Steps:

• Set the grill to its highest setting. Put the salmon fillets flesh-side up and evenly spaced in a shallow flameproof dish. Finely grate the zest of the lime into a bowl, then squeeze in the juice and stir in the honey, mustard and a good sprinkling of salt. Pour the mixture over the salmon and grill, without turning, for 5-6 minutes until it's golden on top and cooked through (check the centre with a fork).
• Meanwhile, tip the beans into a saucepan and add the butter, crème fraîche, garlic and plenty of salt and pepper. Turn the heat on to moderate and coarsely mash everything together - a wooden spoon or a masher will do the job - until hot and bubbling. This only takes a few minutes as the beans are already cooked.Tip in the rocket and stir into the mash until it's hot and just wilted.
• Serve the salmon on the mash, drizzled with the cooking juices.

SLAMMIN' SALMON

Steps:

• Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined.
• Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours.
• Prepare an outdoor grill for medium-high heat.
• Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.

DELICIOUS SALMON

Steps:

• Whisk together the soy sauce, olive oil, brown sugar, lemon pepper, and garlic in a shallow dish; lay the salmon fillets into the mixture with the skin side facing up. Allow to marinate in the refrigerator 4 to 8 hours or overnight.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Remove salmon from the marinade and arrange on a baking sheet. Discard the marinade.
• Cook the salmon under the broiler until lightly browned and the flesh flakes easily with a fork, 7 to 10 minutes. Allow the salmon to rest 5 minutes before slicing and serving.

GENTLY COOKED SALMON WITH MASHED POTATOES

Steps:

• Boil the potatoes in salted water to cover, until soft; this will take about 30 minutes.
• Meanwhile, smear a baking dish with the 1/4 teaspoon of butter and place the salmon, skin side up, on the butter. Let sit while you preheat the oven to 275 degrees.
• Mince a tablespoon or so of the chives for garnish. Tear the rest of the chives into 2-inch lengths and place in the container of a blender with the oil and a little salt. Blend, stopping the machine to push the mixture down once or twice, until the oil has a cream-like consistency.
• When the potatoes are done, put the salmon in the oven and set the timer for 12 minutes.
• Drain the potatoes, then mash them well or put them through a food mill. Return them to the pot over very low heat and stir in the butter and-gradually-the milk, beating with a wooden spoon until smooth and creamy. Season with salt and pepper as necessary. Keep warm.
• Check the salmon after 12 minutes; the skin should peel off easily, it should flake, and an instant read thermometer should display about 120 degrees. It may look underdone, but if it meets these three criteria it is done. (If it is not done, or you prefer it better done, return it to the oven for 3 minutes more). If you like, scrape off the gray fatty matter on the skin side (or just turn the fish over). Sprinkle with some coarse salt and cracked black pepper.
• To serve, place a portion of mashed potatoes on a plate; top with a piece of salmon. Drizzle chive oil all around the plate and garnish with minced chives.

SPICED SALMON WITH MASH

Steps:

• Boil the potatoes for about 12 mins until tender. Heat the grill to high, stir the curry paste into 4 tbsp of the yogurt, then smear the mixture all over the salmon. Put the salmon in a large flameproof dish, skin-side up, and grill for 10 mins.
• Drain the potatoes and return to the pan. Add the remaining yogurt with the butter, chilli flakes and milk. Mash together with a potato masher or use an electric hand whisk to beat the mash to a really creamy texture, adding more milk if you need to. Stir the coriander leaves through. Pile onto plates, place the salmon next to it and drizzle with the cooking juices. Serve with grilled tomatoes.

SALMON WITH MUSTARDY CELERIAC MASH

Steps:

• Brush the salmon lightly with olive oil, and season with salt and pepper.
• Line a grill pan with foil and lay the salmon on top.
• Place the celeriac in a pan with cold water to cover.
• Salt and bring to the boil.
• Lower the heat, cover and simmer for 12 to 15 minutes until tender.
• Preheat the grill to medium.
• Whisk the mustard, lemon juice, a pinch of sugar, salt and pepper and 1 TBS olive oil together.
• Set aside.
• Grill the salmon for 5 minutes on each side.
• Meanwhile, drain the celeriac, reserving 1 TBS cooking water.
• Return the celeriac to the pan and mash until fairly smooth.
• Add the spinach, stirring occasionally over a low heat until wilted.
• Stir in the reserved cooking water and 1 TBS of the mustard dressing.
• Season to taste with salt and pepper.
• Spoon the mash onto two warm plates.
• Top each with a salmon fillet and drizzle the remaining dressing over.

SEARED SALMON WITH MASHED VEGETABLES AND SEAWEED

Steps:

• Heat the oil in a heavy skillet and fry the seaweed for one minute. Remove and drain on paper towels.
• Prepare the vegetables. Simmer the first six ingredients together in boiling, salted water for 12 to 15 minutes. Drain and mash. Season to taste and add the olive oil and heavy cream. Mix well and keep warm.
• Saute the shallots over medium heat in the oil until caramelized (about 10 to 15 minutes). Sprinkle with flour and stir well. Add the fish stock and cook slowly over moderate heat, stirring until any lumps have disappeared. Season to taste with salt, add the crushed peppercorns and vinegar and simmer five more minutes. Set aside and keep warm.
• Season the salmon with salt and pepper to taste. Heat the oil in a saute pan and sear the salmon for two-and-a-half to three minutes on each side for rare, more for well done.
• While the fish is cooking, place a mound of potato mixture in the center of six individually heated plates. Spoon sauce around the potato and top it with the salmon fillet. Sprinkle the seaweed on top.

SALMON ON MASH MOUNTAIN

Steps:

• Peel and wash the potatoes. Half fill a medium saucepan with water and a little salt. Cook until firm. Fork should pass through.
• While potatoes are cooking, check there are no bones in salmon fillets. Remove if necessary.
• When potatoes are cooked, drain and put in a bowl, mash well with butter, milk, horseradish, pepper & nutmeg. Cover bowl.
• Heat olive oil in frying pan. When hot, sear salmon fillets for a couple of minutes only on each side. Remove the fillets to a warm plate and cover.
• Saucë:.
• Add the balsamic vinegar & mirin to frying pan. Stir over a medium heat for 30 seconds, allowing the liquid to reduce.
• Place a mound of mash potato onto each serving plate. Put the salmon on top and then spoon the sauce over the fish. Garnish with the chopped chives or the spring onions.