Crispy-skin salmon on braised peas and mash

Savoury braised peas make a gorgeous moat around this crispy-skinned salmon fillet on a bed of mashed potatoes. Delicious enough to serve at a dinner party, easy enough to be a mid-week dinner recipe.

  • 30 mins cooking
  • Serves 4
  • Print


Crispy-skin salmon on braised peas and mash
  • 4 desiree potatoes (800g), peeled, chopped
  • 40 gram butter
  • 4 french shallots (100g), sliced thinly
  • 1 cup (250ml) salt-reduced chicken stock
  • 1 cup (120g) frozen peas
  • 1 tablespoon chopped fresh flat-leaf parsley freshly ground white pepper
  • 4 x 200g salmon fillets
  • 1 tablespoon olive oil
  • 1/2 cup (125ml) milk, warmed
  • 40 gram butter, extra


Crispy-skin salmon on braised peas and mash
  • 1
    Boil or steam potatoes until soft; drain.
  • 2
    Meanwhile, heat half of the butter in a large saucepan; cook shallots, stirring, until soft. Add stock and peas; simmer, uncovered, until tender. Add parsley, pepper to taste, then remaining butter.
  • 3
    Rub salmon skin with a little salt. Heat oil in a frying pan over a medium-high heat; cook salmon, skin-side down for about 3 minutes, uncovered, until skin is crisp and browned. Turn salmon, cook a further minute or until salmon is cooked as desired. Salmon is best served medium rare.
  • 4
    Mash the potato with milk, extra butter and salt and pepper to taste, until smooth.
  • 5
    Divide mash among serving plates; spoon pea mixture around mash. Top with salmon, skin-side up.

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