Today was the turn of grilled salmon with tomato and potato mash. I do like salmon but I only started to eat it in a very regular basis when I moved to England. This type of fish is very common and popular in the British Island. Maybe because it’s easy to cook and very versatile? Don’t know, but they do love it 🙂
Salmon is very healthy fish full of proteins, vitamins and omega-3. You can find it fresh, canned and smoked. So it’s a very versatile ingredient that can be used in a lot of different recipes.
Back home, my mum used to grill it or cook it in the oven often rapped in foil. And it was always fresh salmon. Canned salmon is not very popular and we would only use smoked salmon for canapes or other sort of starters.
I like salmon no matter how is cooked and even raw like the Japanese like it 🙂 During summer I prefer to grill it, either in a pan or outside in the BBQ and during winter I prefer to cook it in the oven. At least this is the kind of fish that my boyfriend likes 🙂 easy to eat without bones…
Grilled salmon with tomato and potato mash
- 2 pieces of salmon
- Salt and pepper to taste
- Juice of 1 lemon
- Butter as needed
Tomato and potato mash
- 4 large potatoes peeled
- 6 cherry tomatoes halved
- 1 tbsp butter
- Milk as needed
- Salt pepper, nutmeg, to taste
- Chopped parsley to taste
- Start by seasoning the salmon with salt, pepper and lemon juice. Marinate for at least 30 min.
- Meanwhile, cook the potatoes in salted water. When properly cooked, drain and set aside.
- In a pan, heat a little butter and sauté the tomatoes until they begin to break up. Remove from pan.
- In the same pan, add the cooked potatoes and reduce to a pure.
- Season with salt, pepper and nutmeg. Add the butter and a little of milk and mix well to combine all the ingredients
- Add the tomatoes previously sautéed. Mix it all together and set aside.
- Heat 1 tsp of butter on a non-stick pan.
- When hot, place the salmon in the pan and grill for about 5 min on each side, or until the fish is cooked.
- Serve with the tomato and potato mash and sprinkle all with chopped parsley