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    Spiced Pan-Seared Salmon with Coconut Curry Mashed Potatoes

    Spiced Pan-Seared Salmon with Coconut Curry Mashed Potatoes

    Print Recipe
    Serves: 2 portions

    Ingredients

    • For the Salmon:
    • 2 Fillets of Salmon
    • 1/2 teaspoon each of paprika, salt & pepper
    • 2 tablespoons of butter
    • 2 cloves of garlic
    • 1 teaspoon brown sugar/white sugar
    • 1/2 tablespoon lemon zest
    • 2 tablespoons lemon Juice
    • Salt & pepper to taste
    • For the coconut curry mashed potatoes:
    • 2 medium potatoes- freshly boiled
    • 2 tablespoons melted butter
    • 1/2 cup coconut milk
    • 1/4th of a thumb of ginger - grated
    • 2 cloves of garlic - roughly minced
    • 1/4th of a medium onion - diced
    • 1 fresh green chili
    • 1 tsp turmeric powder
    • Salt & pepper to taste

    Instructions

    1

    For the Salmon:

    2

    Carefully dry the salmon fillet using a paper towel

    3

    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)

    4

    Let it sit for 10 minutes

    5

    Heat up a pan on high, once it's nice and super hot, add some olive oil to the pan

    6

    Add the fillet (skin side down) and let the fish cook & the skin crisp up

    7

    Use a spatula to gently press down on the filet to ensure even browning of the skin

    8

    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)

    9

    Take the fish out of the pan

    10

    Cool down the pan, add in the butter, garlic, lemon zest & juice, sugar, salt & pepper

    11

    Swirl the mixture in the pan, add back the fish, tilt the pan & using a spoon pour the sauce over the fish

    12

    Garnish with fresh herbs & enjoy hot!

    13

    For the coconut curry mashed potato:

    14

    Boil potatoes, drain out the water from the vessel and let the potatoes sit in the hot vessel

    15

    Start by preparing the coconut curry mixture, to a pot add some oil and saute the onions on a low heat till translucent

    16

    Add the garlic, ginger & chili and saute for another minute

    17

    Add the coconut milk, salt, pepper & turmeric powder

    18

    Cover the pot & let the mixture simmer on low heat for 5 minutes

    19

    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)

    20

    Immediately add the melted butter and stir it in

    21

    Strain the coconut curry mixture and add it to the potato & butter mixture

    22

    Adjust the salt & pepper, garnish with cilantro & serve hot!