Pan-fried Salmon With Shallot Mash And Cucumber Raita

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 potatoes, peeled and chopped
• salt & freshly ground black pepper
• 1 ounce butter
• milk, for mashing
• 2 shallots
• 1 cup wine vinegar
• 4 teaspoons dijon mustard
• 1 teaspoon flat leaf parsley, chopped into fine strips
• 3 tablespoons extra virgin olive oil
• 4 (6 ounce) salmon fillets, skin on
• 1 cucumber, peeled and cut into short fine strips
• salt & freshly ground black pepper
• 2 cups plain yogurt
• 2 teaspoons fresh cilantro, chopped into fine strips

Recipe

• 1 first finely chop the shallots and soak in wine vinegar. set aside.
• 2 for, the raita, sprinkle the cucumber lightly with salt and set aside to drain in a colander for 20 minutes.
• 3 pat the cucumber dry and mix with the yoghurt and coriander. season with salt and freshly ground pepper.
• 4 cook the potatoes in a saucepan of boiling salted water until tender; drain and mash with butter and milk. season with salt and freshly ground pepper. drain the shallots and mix in with the mustard and parsley.
• 5 meanwhile, heat 1 tablespoon of olive oil in a heavy-based frying pan. season the salmon with salt and freshly ground pepper and score the skin, using a sharp knife.
• 6 add the salmon skin side-down and fry for 3-4 minutes or until the skin is crispy.
• 7 turn the salmon over and cook for a further 1-2 minutes on the other side.
• 8 serve the salmon on a bed of shallot mustard mash with the cucumber raita. drizzle the remaining olive oil over the salmon just before serving.