PAN-FRIED SALMON WITH FRUIT SALSA AND DUO OF MASHED POTATO
Prep time 15 mins Cooking time 30 mins Serves 2
INGREDIENTS
2 salmon fillets, 160g each
1 tbsp olive oil
MASHED POTATOES
300g sweet potatoes, peeled and boiled 300g potatoes, peeled and boiled 5g wasabi powder
10g butter, at room temperature
FOR SALSA, MIX
10g mango, cubed into small pieces 10g papaya, cubed into small pieces 10g tomato, cubed into small pieces 10g cucumber, cubed into small pieces 10g pomegranate arils
2 tbsp olive oil
1 tbsp balsamic vinegar
5g fresh red chilli
5g fresh coriander, chopped
TO SERVE
10g butter
60g broccoli florets, boiled
5g roasted almond flakes
METHOD
Season the salmon steaks with salt and pepper and pan-fry on low heat until medium cooked. Keep aside.
To prepare the mashed potatoes, mash together the two varieties of potatoes while still warm, add wasabi powder and butter and season with salt and pepper.
When ready to serve, heat butter in a frying pan and saute broccoli florets until well glazed. Season with salt and pepper.
To serve, spoon the potato mash in a piping bag and pipe in a heart shape. Place salmon and broccoli as shown in the picture. Sprinkle almond flakes over broccoli, serve immediately.