Salmon with Crushed Potatoes
"I like trying different restaurants. If I find something I like, I cook it at home with my own twist"
Ingredients
- 1 Salmon Fillet (skin-on)
- 1 Large Potato
- Fresh Spinach
- Broccoli Florets
- Teriyaki Sauce
- 1 Lemon
- Butter
- Fresh Chives
- Microgreens (optional, for garnish)
- Salt and Black Pepper (to taste)
Method
Step 1 — Prepare the Elements
The Rustic Mash: Cube potatoes with the skin on. Boil in salted water until fork-tender, then drain. Lightly crush with a fork to keep it chunky, fold in a generous knob of butter, and season
to taste.
Prep the Greens: Boil the broccoli florets until tender-crisp, then drain and set aside.
Step 2 — Mixing & Cooking
Sear the Salmon: Heat oil on high. Season the salmon and fry skin-side down without moving until golden and crispy. Turn and cook the other side to your liking, then set aside to rest.
Sauté the Greens & Lemon: Toss the spinach and blanched broccoli into the same salmon pan and sauté quickly until just wilted. Fry the lemon half cut-side down in the hot pan for 1–2 minutes until beautifully caramelized.
Step 3 — Finishing & Serving
Plate & Serve: Build a bed of rustic mash on the plate, arrange the spinach
and broccoli alongside, and place the salmon on top skin-side up for maximum crunch. Drizzle with teriyaki sauce, garnish with chives and micro-herbs, and serve with the charred lemon.