Salmon with deliciously crispy skin resting on a bed of beautiful little potatoes with rosemary and garlic, a great midweek dinner with omega three and one of your five a day on the side.
The below recipe serves two people, and is actually very simple to put together.
- 500g small potatoes
- Dried rosemary
- 2 tbsp olive oil
- 1 garlic clove, sliced
- 2 fresh salmon fillets
- Two handfuls of green beans
You can pick up two salmon fillets for around £3 these days and the potatoes will be around £1.50 maximum. If you have the rest of the ingredients in your cupboards or freezer then you’re looking at around £3 a head, maximum.
- Remove the salmon from the fridge and pour over a little olive oil and season with salt and pepper. Make sure the fish is all covered (but go easy on the salt)
- Boil the potatoes in salted water until almost cooked before draining them and leave to cool a bit. If you’re in a rush run them under some cold water. When cooled, mix the rosemary with the oil, garlic and seasoning in a mixing bowl and add the potatoes and give it all a good old stir.
- Tip the potatoes out onto a baking tray and crush them a little with a masher and pour over any extra garlic/rosemary oil that’s in the mixing bowl.
- Roast the spuds for 35 minutes in the oven until they are crunchy and you can smell the rosemary and the garlic just on the edge of burning.
- Around 15 minutes from the end of the potato cooking time, heat a frying pan to a medium-high heat and place the salmon skin side down. Spend a few minutes pushing the skin down to get it all nice and crisp. After five minutes, carefully turn the salmon and cook to your preference.
- Reheat the potato water if using or heat a new pan of water and cook your beans to your liking, for me, just two-three minutes once boiling.
- Plate up by assembling the crushed potatoes in the middle of a plate, with the salmon skin side up on top. Scatter the beans around the outside.
If you have the time to fish all of the potatoes out of the saucepan, you can use the water to do your green beans in later!