A Delicious Stylish Dish
Pan-fried salmon
with a sesame seed crust on wasabi mash
This stylish dish is infused with subtle Japanese flavours. Served on a bed of wasabi flavoured mashed potato is a tender pan-fried salmon that is encased in a delicious sesame crust. Lightly cooked mangetouts and courgettes complete the meal.
Cooking notes: Wasabi is known as Japanese horseradish and has a lovely peppery heat that teams well with creamy mashed potatoes. It’s green in colour and you can find it dried or in a paste form (just like English mustard). It is usually served with sushi but works well when incorporated into mashed potato – just like a grant mustard or regular horseradish does.
You will need:
Preparation time:
- 10 minutes for the salmon
- 15 minutes for the vegetables
Cooking time:
- 8 minutes for the salmon
- 15-20 minutes for the potatoes
- 5-7 minutes for the mangetouts and courgettes
For the salmon:
- 2 x 175g (6oz) salmon fillets, skin removed.
- 55g (2oz) sesame seed
- 1 tbsp lemon juice
- 4 tbsp soy sauce
- 2 tbsp minced fresh ginger
- 1 tsp vegetable oil
For the wasabi mash:
- 450g (1 lb) floury potatoes, peeled and chopped into even 5cm (2in) chunks
- 150 ml (5 fl oz) milk
- 1½ tsp wasabi paste ( substitute horseradish sauce if you can’t find wasabi)
- 25g (1oz) butter
For the mangetouts and courgettes:
- 175g (6oz) courgettes
- 175g (6oz) mangetouts
Pan-frying the salmon:
1 Combine the lemon juice, soy sauce and ginger in a bowl. Lightly brush the fillets with the mixture and then dredge well with the sesame seeds.
2 Heat the oil I’m a large non-stick frying pan and fry the fish over a moderate heat until the sesame seeds are golden and the fish is just cooked – approximately 4 minutes on each side depending on size.
3 Place the salmon on top of a serving of the wasabi mash.
Making the wasabi mash:
1 Place the potatoes in a large saucepan of cold salted water. Bring to a boil and cook for about 20 minutes till tender. Drain, return to the saucepan and mash.
2 Add the milk, butter and wasabi paste ( or horseradish sauce), and mash to a very smooth consistency. Season with salt and pepper and serve as a bed for the salmon.
Cooking mangetouts and courgettes:
1 Top and tail the mangetouts. Cut the ends off the courgettes and slice diagonally to create oval shapes.
2 Place the vegetables into a steamer for 5-7 minutes until just all dente.
Tip: If you prefer for vegetables with crunch and punch, heat 1 tbsp groundnut oil in a wok and fry 2 cloves of crushed garlic until it turns golden. Add the mangetouts and courgettes, season and stir-fry until just tender.
