Pan-Fried Salmon With Shallot Mash and Cucumber Rai

Name: Pan-Fried Salmon With Shallot Mash and Cucumber Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
First finely chop the shallots and soak in white wine vinegar.
2
Set aside.
3
For, the raita, sprinkle the cucumber lightly with salt and set aside to drain in a colander for 20 minutes.
4
Pat the cucumber dry and mix with the yoghurt and coriander.
5
Season with salt and freshly ground pepper.
6
Cook the potatoes in a saucepan of boiling salted water until tender; drain and mash with butter and milk.
7
Season with salt and freshly ground pepper.
8
Drain the shallots and mix in with the mustard and parsley.
9
Meanwhile, heat 1 tablespoon of olive oil in a heavy-based frying pan.
10
Season the salmon with salt and freshly ground pepper and score the skin, using a sharp knife.
11
Add the salmon skin side-down and fry for 3-4 minutes or until the skin is crispy.
12
Turn the salmon over and cook for a further 1-2 minutes on the other side.
13
Serve the salmon on a bed of shallot mustard mash with the cucumber raita.
14
Drizzle the remaining olive oil over the salmon just before serving.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 potatoes, peeled and chopped, salt & freshly ground black pepper, 1 ounce butter, milk, for mashing, and more.

Yes, Pan-Fried Salmon With Shallot Mash and Cucumber Raita falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Fried Salmon With Shallot Mash and Cucumber Raita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions