So this was a bit of mid-week inspriration and improvisation, but it seems to have worked. It is pretty quick and easy to put together in discreet stages which makes it good for people that hate multitasking. It also makes it a great mid-week evening meal, thats pretty light and healthy (apart from the copious amounts of butter in the potatoes). The dish has a multitude of great, strong flavours – though none to overpowering (go easy with the chilli though as adding too much will kill everything else). Make sure you don’t skimp on the butter and chives in the crushed potatoes as otherwise they’ll end up being blander than a party political TV broadcast. Also the vinaigrette gives this dish a nice sweet, acidic undertone and adds some much needed moisture, which stops the dish being too dry and stodgy. The Salmon in this dish could easily be swapped out for pretty much any other fish that does well being pan-fried… Just make sure you adjust the cooking times accordingly. Sea Bass and Mackerel were options I considered eventually being decided by what was in the fridge. So here it is, a slightly spicy, fresh, zesty, colourful  and easy Salmon dish to knock up should you wish –

INGREDIENTS

For the Salmon:

• 2 large salmon fillets
• 1 bunch of spring onions
• 1 handful of coriander leaves
• 2 limes
• 2 red chillies
• olive oil
• salt
• fresh ground black pepper

Lemon, Spring Onion Vinaigrette:

•  60ml red wine vinegar
• 1/4 cup fresh lemon juice
• 1 heaped tbsp dijon mustard
• 1 tbsp honey
• 2 tbsps chopped chives
• Salt and freshly ground black pepper
• 150ml extra vrigin olive oil
• 50g of sliced spring onions

Crushed Chive Potatoes:

• 8 new potatoes
• 1 bunch chopped chives
• 100 g butter (melted)

Preparation method

1. Cover the potatoes with salted water and simmer until cooked (approximately 30 minutes).
2. Crush with a fork and add butter into the centre of the potato. Cover the butter with crushed potato and leave to melt. Once the butter has melted stir and crush the potatoes until the butter is evenly distributed. Add the chives and stir in, then set aside. Be carful when crushing the potatoes to not be too vigorous and to leave them some texture – these are crushed potatoes, NOT mashed.
3. Whisk together the red wine vinegar, mustard, honey, lemon juice, chives, and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the oil until emulsified. Stir in the spring onions and set aside.
4. Just before cooking the fish, pick the coriander leaves from their stalks and chop them finely.
5. Heat a non-stick frying pan on a high heat and add a generous film of olive oil.
6. While waiting for the heat to rise, cut the limes in half, squeezing the juice over the chilli along with two tablespoons of olive oil.
7. Toss well, adding the coriander and half of the spring onion.
8. Season the fillets of Salmon with salt all over, then press into black pepper and place them in to the hot pan, skin side down.
9. Sear the fish on the skin side until crisp, which should take about 2 minutes. Be careful not to burn them though.
10. Squeeze a little lime juice over the fillets then turn them over carefully, be gentle and confident or you’ll break the fillet. Turn the heat down to medium and cook the fish for another 4 minutes.
11. Add HALF the spring onion/chilli/coriander mixture and fry it off for 30 seconds, then carefully lift the fillets out on to a plate lined with kitchen paper.
12. Place a salmon fillet on the plate then scatter the rest of the spring onion and chilli mixture over the top.
13.  To serve, spoon potato into centre, sit Salmon fillet next to it, spoon over a little vinaigrette.
14. You could finish with a good pinch of mustard cress as a garnish around the plate (but I forgot!). 🙂

MUSIC I COOKED TO: