This Panfried salmon with sweet potato chilli mash is a quick and easy midweek meal for two.
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.
Ingredients
Scroll down for quantities and full printable recipe at the bottom of this post.
For the mash
- Sweet potatoes
- Lemon juice
- Butter – Lightly salted
- Spring onion
- Red chilli
- Garlic
For the fish
- Crème frâiche, natural yogurt or soured cream
- Salmon fillets
- Oil – I use olive or cold pressed rapeseed oil
- salt and freshly ground black pepper
Step by step pan-fried salmon with sweet potato chilli mash
Step 1
Cook the sweet potato in lightly salted boiling water with a squeeze of lemon juice.
Step 2
Meanwhile cook the chilli, spring onions and chilli in the melted butter for a minute or two until softened.
Step 3
Add the chilli mixture.
Step 4
Mash until smooth.
Step 5
Pan fry the salmon. Flesh side down first until seared, flip over and fry until cooked through.
Step 6
Serve with the sweet potato mash and a dollop of creme fraiche or yogurt.
Cook's Tips
- 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.
What to serve with the pan-fried salmon
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.
Variations
- I like sweet potato but you can also make the mash with regular white potatoes as well.
- Use cod instead of salmon.
Pan-fried salmon with sweet potato chilli mash
Ingredients
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 tablespoon crème frâiche natural yogurt or soured cream
- 2 salmon fillets
- a little rapeseed oil
- salt and freshly ground black pepper
Instructions
- 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
Siobhan says
Delish! Keep them coming Jacqui - very tasty!
Jacqueline Bellefonatine says
Thank you Siobhan, Glad you are liking them.