From Sea to Table with a Zesty Preparation!

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Make From Sea to Table with a Zesty Preparation!

This deceptively simple salmon with crushed potato is lent a vibrancy from the vivid red color of the salmon and the striking saffron mayonnaise. If you don't have time to make your own mayonnaise, use a high quality mayonnaise blended in with the lime and Coriander.

Pan Roasted Salmon Steaks with Lime and Coriander Mayonnaise and Warm Crushed Potatoes

Serves 4

Total time:  50 minutes

Ingredients

Salmon

4 salmon fillets, approximately 6 oz each, skinless

1 tbsp of butter

2 tbsp of olive oil

salt

pepper

lime zest, to serve

Lime and Coriander Mayonnaise

2 egg yolks

1 tbsp of Dijon mustard

6 fl oz of sunflower oil, or rapeseed

1 garlic clove, minced

2 tbsp of hot water

coriander leaves, 1 small handful, chopped

1 lime, juiced and zested

salt

black pepper

Saffron Water

5 saffron stamens, good quality

1 2/3 fl oz of water

Warm Crushed Potatoes

14 oz of new potatoes

1 lime, juiced and zested

1 handful of coriander leaves, roughly chopped

olive oil, for drizzling

salt

black pepper, freshly ground

Preparation

Saffron Water (for the mayonnaise)

Place the saffron stamens in 1 2/3 fl oz of water in a small saucepan. Bring to a simmer and reduce slowly until you are left with 1 tbsp of liquid. Set aside for step 3.

Whisk the egg yolks with the mustard, season with salt and pepper and add a dash of lime juice. Continue to whisk while slowly adding the oil in a thin, steady stream

Once all of the oil has been added, whisk in the garlic and add the hot water to give a nice white creamy consistency. Add the coriander, lime zest, remaining juice and saffron water. Stir to combine, season to taste and refrigerate until required.

Or...using that high quality mayonnaise, add the Dijon mustard, 1 garlic clove, minced, coriander leaves, 1 small handful, chopped

1 lime, juiced and zested, salt, black pepper and saffron water and mix well.

Potatoes

Bring a large saucepan of salted water to the boil and cook the potatoes for 8-10 minutes until still slightly firm. Drain, refresh under cold water and peel, then crush slightly with a fork – not too much or it will turn into mash.

Season with salt and pepper, then add the lime juice and zest along with the coriander. Drizzle with a little oil and keep warm.

Salmon

Season the steaks with salt and pepper. Heat the olive oil and butter in a large frying pan over a medium heat. Once the butter is starting to foam, add the salmon steaks and cook for 4-5 minutes on each side until lightly golden - this will give a nice, reddish-pink center to the fish.

Plating/Presentation

Slice each fillet in half and bring the skin-sides together, as pictured (the fillet can also be served whole if desired). Serve on a bed of the warm potatoes, a good helping of the mayonnaise and extra lime zest.

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