Quail with cherriesHere's an interesting fact: "quail" is actually the name for dozens of different species of birds as opposed to just one. I did not previously know that. I was surprised to find this out but then...
Beetroot and feta salad with crispy sageThere are few things more satisfying than getting your hands stained a bright fuchsia by the common garden beet. Almost every country in the world has their very own recipe for this earthy vegetable...
Kuku sabzi, the Persian omeletteThank the world that Middle Eastern food is starting to push its way in front of the monotonous burger and chicken wing takeaways that occupy every main street in the land. I'm not talking about...
Grilled salmon and vegetable mash
3 stars - based on 3 reviews
- 4 x 200g salmon fillet, pin boned & skin removed
- 2 teaspoons wholegrain mustard
- ¼ cup light sour cream
- Vegetable mash
- ½ butternut pumpkin, peeled & diced
- 1 teaspoon olive oil
- 1 onion, peeled and finely sliced
- 1 small clove garlic, crushed
- 1 zucchini, grated
- 1 large carrot, peeled and grated
- 2 teaspoons low fat spread or butter
- salt and pepper
Place pumpkin into a microwave safe bowl and add a couple of tablespoons of water; cover and cook on high for 5 minutes or until pumpkin tender. Drain and set aside.
Heat oil in a pan over medium heat, add onion and garlic and cook 2-3 minutes until softened. Stir in grated vegetables and cook a further 5-8 minutes or until vegetables are cooked.
Toss cooked pumpkin in with vegetable mix and mash until smooth. Stir through spread (or butter) and season to taste. Set aside in a warm place until required.
Meanwhile, heat a char-grill pan over medium high heat. Cook salmon fillets for 3 minutes on one side. Turn over and cook a further 1-2 minutes for medium rare or until cooked to your liking. Remove and rest for a few minutes.
Mix mustard and sour cream together.
To serve, divide mash between four serving plates. Top with a salmon fillet and a dollop of mustard cream. Serve immediately.