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Salmon with Mashed Potato and Minted Peas
- Step 1
Cook potato in a large saucepan of boiling salted water for 15 minutes or until soft when pieced with a knife. Drain. Return to pan and heat over low heat for 1 minute. Remove pan from heat and add 1/3 cup oil. Mash until smooth. Season. Set aside and cover to keep warm.
- Step 2
Meanwhile, heat 2 tsp oil in a large frying pan over medium-high heat. Cook 2 Tassal salmon fillets, skin-side down, for 4 minutes or until skin is crisp. Turn and cook for 4 minutes or until salmon is cooked to your liking. Transfer to a plate and cover to keep warm. Repeat with 2 tsp oil and remaining salmon.
- Step 3
Meanwhile, cook peas and 1 mint sprig in a saucepan of boiling water for 1 minute or until just tender. Drain, discarding mint. Pick and finely chop remaining mint leaves. Add mint to peas, tossing to combine. Season.
- Step 4
Divide mash among plates. Top with salmon, peas and extra mint. Season with pepper and drizzle with remaining oil. Serve with lemon cheeks.
2 x 260g Tassal Fresh Tassie Salmon Skin on
750g washed white potatoes, peeled, quartered
½ cup extra virgin olive oil
2 cups frozen peas
½ bunch mint, plus extra leaves to serve
Lemon cheeks, to serve