2spring oniontrimmed and sliced red chilli seeded and chopped
For the fish
4tbspcrème frâichenatural yogurt or soured cream
a little rapeseed oil
salt and freshly ground black pepper
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.