Pan-Fried Salmon with Shallot Mash and Cucumber Raita

Name: Pan-Fried Salmon with Shallot Mash and Cucumber Raita
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 3 potatoes; salt & freshly ground black pepper; 1 oz butter; milk; 2 shallots; 1 cup apple cider vinegar; 4 tsp halal-certified Dijon mustard; 1 tsp flat leaf parsley; 3 tbsp extra virgin olive oil; 4 salmon fillets (6 ounce); 1 cucumber; salt & freshly ground black pepper; 2 cup plain yogurt; 2 tsp fresh cilantro

Gently simmered salmon, cucumber and potatoes, a South Asian raita.

35 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 25 min · 35 min total
Difficulty: medium

1
First finely chop the shallots and soak in vinegar. Set aside. For, the raita, sprinkle the cucumber lightly with salt and set aside to drain in a colander for 20 minutes.
20 min
2
Pat the cucumber dry and mix with the yoghurt and coriander. Season with salt and freshly ground pepper.
3
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.
4
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.
5
Add the salmon skin side-down and fry for 3-4 minutes or until the skin is crispy. Turn the salmon over and cook for a further 1-2 minutes on the other side.
6
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.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: White wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.