Pan-Fried Salmon With Shallot Mash and Cucumber Raita

For a simple, stylish fish dish, try this recipe for salmon served with tasty mash and a yoghurt relish. Perfect for summer dining.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3  potatoes, peeled and chopped
•  salt & freshly ground black pepper
• 1  ounce butter
•  milk, for mashing
• 2  shallots
• 1  cup white wine vinegar
• 4  teaspoons Dijon mustard
• 1  teaspoon flat leaf parsley, chopped into fine strips
• 3  tablespoons extra virgin olive oil
• 4 (6 ounce)  salmon fillets, skin on

• For the cucumber raita

• 1  cucumber, peeled and cut into short fine strips
•  salt & freshly ground black pepper
• 2  cups plain yogurt
• 2  teaspoons fresh cilantro, chopped into fine strips

Directions

1. First finely chop the shallots and soak in white wine vinegar. Set aside.
2. For, the raita, sprinkle the cucumber lightly with salt and set aside to drain in a colander for 20 minutes.
3. Pat the cucumber dry and mix with the yoghurt and coriander. Season with salt and freshly ground pepper.
4. Cook the potatoes in a saucepan of boiling salted water until tender; drain and mash with butter and milk. Season with salt and freshly ground pepper. Drain the shallots and mix in with the mustard and parsley.
5. Meanwhile, heat 1 tablespoon of olive oil in a heavy-based frying pan. Season the salmon with salt and freshly ground pepper and score the skin, using a sharp knife.
6. Add the salmon skin side-down and fry for 3-4 minutes or until the skin is crispy.
7. Turn the salmon over and cook for a further 1-2 minutes on the other side.
8. Serve the salmon on a bed of shallot mustard mash with the cucumber raita. Drizzle the remaining olive oil over the salmon just before serving.