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.

Print Recipe

5 from 1 vote

Pan-fried salmon with sweet potato chilli mash

A sweet potato mash flavoured with chilli and garlic, compliment the panfried salmon perfectly in this simple mid week meal.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Main Course

Servings: 2

Author: Jacqueline Bellefontaine

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 tbsp 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

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Step by step pan-fried salmon with sweet potato chilli mash

Handy hints

• 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.