Pan-roasted salmon steaks with lime and coriander mayonnaise and warm crushed potatoes

PT50M

First published in 2015
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Ingredients

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Salmon

Lime and coriander mayonnaise

Saffron water

Warm crushed potatoes

1
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 tbsp of liquid. Set aside for step 3
2
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
3
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
4
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
5
Season with salt and pepper, then add the lime juice and zest along with the coriander. Drizzle with a little oil and keep warm
6
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
7
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
First published in 2015
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