That’s dinner sorted!
Created by Kevin Dundon, this meal is so quick and easy to make that there’s no chance of anyone getting hangry while they wait.
We also love Kevin’s nifty trick to infuse the potatoes with garlic. Spudhack.
Herb-crusted Salmon, Spring Onion & Basil Mash
Serves 4
Ingredients:
4 portions of salmon fillet (150g each)
100g + 50g butter
200 g breadcrumbs
1 lemon, zest
2 tbsp parmesan
2 tbsp of chopped fresh herbs (parsley, oregano)
Salt & Pepper
2 tbsp O’Hellmann’s mayonnaise
4 Potatoes, washed, scrubbed and peeled,
2 garlic cloves, crushed
60 ml cream
2 spring onions, chopped
To serve: 12 cherry tomatoes on the vine (Optional).
Directions:
1 Preheat the oven to 180C/350F/Gas Mark 4.
2 To prepare the crust for the fish, melt 100g of butter in a saucepan and stir in the breadcrumbs, grated lemon zest, Parmesan cheese, chopped herbs and seasoning. Stir to combine all the ingredients, then remove from the heat and allow to cool for a couple of minutes.
3 Place the portions of fish on a roasting tray. Spread some O’Hellmann’s on the fish and top with the breadcrumb mixture and press onto the top of the fish.
4 Bake in the oven for 20 minutes until the topping is nice and crunchy.
5 In the meantime, cover the potatoes with water and add garlic cloves.
6 Bring to a boil and simmer for 15 – 20 minutes until cooked then strain to remove the excess water. Place the potatoes through a potato ricer to remove any lumps then add the cream, butter, spring onions and season with salt and pepper. Keep warm until required.
7 To serve, spoon out some mashed potato, top with the fish and scatter the cherry tomatoes around each.
Image and recipe via Hellmann’s.
