Crispy skin salmon on braised peas and mash

It's hard to imagine a better combination than fresh salmon cooked to medium rare perfection and served on a bed of creamy mash potato with simmered pea mixture.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Crispy skin salmon on braised peas and mash
  • 4 medium (800g) desiree potatoes, peeled, chopped
  • 40 gram butter
  • 4 french shallots, sliced thinly
  • 1 cup (250ml) salt-reduced chicken stock
  • 1 cup (120g) frozen peas
  • 1 tablespoon chopped fresh flat-leaf parsley fresh ground white pepper
  • fresh ground white pepper
  • 4 200g salmon fillets
  • salt
  • 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 of the butter in a large pan; add shallots, cook, stirring, until shallots are soft. Add stock and frozen 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. Add the salmon, skin side down; cook for about 3 minutes, uncovered, until skin is crisp and browned. Turn salmon, cook for 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.


Not suitable to freeze. Not suitable to microwave

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