This deceptively simple salmon with crushed potato recipe from Daniel Galmiche is lent a vibrancy from the vivid red flesh of salmon and the striking saffron mayonnaise. If you don't have time to make your own mayonnaise, use 100g of good quality shop-bought, add lime juice and zest, then season to taste.
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Begin by preparing the saffron water for the mayonnaise. Place the saffron stamens in 50ml of water in a small saucepan. Bring to a simmer and reduce slowly until you are left with 1 tablespoon of liquid. Set aside for step 3
5 saffron stamens, good quality
50ml of water
Whisk the egg yolks with the mustard, season with salt and pepper and add a dash of lime juice. Continue to whisk while slowly adding the oil in a thin, steady stream
2 egg yolks
1 tbsp of Dijon mustard
150ml of sunflower oil, or rapeseed
Once all of the oil has been added, whisk in the garlic and add the hot water to give a nice white creamy consistency. Add the coriander, lime zest, remaining juice and saffron water. Stir to combine, season to taste and refrigerate until required
1 garlic clove, minced
2 tbsp of hot water
coriander leaves, 1 small handful, chopped
For the potatoes, bring a large saucepan of salted water to the boil and cook the potatoes for 8-10 minutes until still slightly firm. Drain, refresh under cold water and peel, then crush slightly with a fork – not too much or it will turn into mash
400g of new potatoes
Season with salt and pepper, then add the lime juice and zest along with the coriander. Drizzle with a little oil and keep warm
1 lime, juiced and zested
2 2/3 handfuls of coriander leaves, roughly chopped
olive oil, for drizzling
For the salmon, season the steaks with salt and pepper. Heat the olive oil and butter in a large frying pan over a medium heat. Once the butter is starting to foam, add the salmon steaks and cook for 4-5 minutes on each side until lightly golden - this will give a nice, reddish-pink centre to the fish
15g of butter
2 tbsp of olive oil
4 salmon fillets, approximately 150g each, skinless
Slice each fillet in half and bring the skin-sides together, as pictured (the fillet can also be served whole if desired). Serve on a bed of the warm potatoes, a good helping of the mayonnaise and extra lime zest
lime zest, to serve
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