For the Salmon: Carefully dry the salmon fillet using a paper towel Start by rubbing the salmon with salt, pepper & paprika (don't rub the salt & spices on the skin side, rub only the non-skin side) Let it sit for 10 minutes Heat up a pan on high, once it's nice and super hot, add some olive oil to the pan Add the fillet (skin side down) and let the fish cook & the skin crisp up Use a spatula to gently press down on the filet to ensure even browning of the skin Once 30% cooked from the bottom up (about 2-4 minutes, the time depends on the thickness of your fillet), flip the filet & let it cook on the other side( 3 minutes for rosé centre, 4 minutes for fully cooked) Take the fish out of the pan Cool down the pan, add in the butter, garlic, lemon zest & juice, sugar, salt & pepper Swirl the mixture in the pan, add back the fish, tilt the pan & using a spoon pour the sauce over the fish Garnish with fresh herbs & enjoy hot! For the coconut curry mashed potato: Boil potatoes, drain out the water from the vessel and let the potatoes sit in the hot vessel Start by preparing the coconut curry mixture, to a pot add some oil and saute the onions on a low heat till translucent Add the garlic, ginger & chili and saute for another minute Add the coconut milk, salt, pepper & turmeric powder Cover the pot & let the mixture simmer on low heat for 5 minutes Once cooled down a bit and handleable, peel the potatoes and mash them (you can use a potato masher or grate the potatoes using a grater) Immediately add the melted butter and stir it in Strain the coconut curry mixture and add it to the potato & butter mixture Adjust the salt & pepper, garnish with cilantro & serve hot! Spiced Pan-Seared Salmon with Coconut Curry Mashed Potatoes
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