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.
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
Note
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Australian Women's Weekly
