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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!

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