Lovely recipe for Salmon

Katie my daughter thought up and created a lovely dish involving salmon which is one of my absolute favourite things to eat. The recipe uses a lot of ingredients you may have in your store cupboards. A sweet potato fritter, wilted spinach, charred sweetcorn and red pepper, succulent salmon and a poached egg, a perfect week day meal! See below for her own created recipe ( with a poached egg hack! )

For the sweet potato fritter – makes 4:

2 sweet potatoes, peeled and grated.

1 egg (whisked)

Salt and pepper to taste.

Plain flour

1 large spring onion finely sliced ( if using )

Red chilli flakes to taste ( if using )

Olive oil to cook.

For the charred sweetcorn and red pepper;

1 large tin sweetcorn

1 red pepper.

2 tbsp Worcestershire sauce

Squeeze of honey

1 tbsp olive / sunflower oil

1 tsp smoked paprika

Salt and pepper to taste.

You will also need;

1 salmon fillet per person

1 egg per person

Spinach leaves

A knob of butter to cook the spinach.

Method:

Start by preparing the sweet potato fritters. Add the grated sweet potato to a large mixing bowl and it is at this point you should add the chilli flakes and spring onion if using. Add the salt and pepper followed by the egg. Combine with a wooden spoon. Add the plain flour until the mixture is more dough like and not as wet ( you should only need 1 tbsp or so of flour ). Divide the mixture into 4 and roll into a ball and then flatten until patty shaped ( try to get the patty’s fairly thin so that they cook through completely)

Next step is to prepare the sweetcorn and red pepper mix. Heat 1 tbsp olive oil in a frying pan and add the tin of sweetcorn ( with water drained out ) and the red pepper. Cook for 1-2 minutes until fully coated with oil and starting to soften. At this point add the honey, Worcestershire sauce, paprika and salt and pepper. Add 4 tbsp of water and mix in. Keep on a high heat and reduce the liquid down until sticky, gnarly and coating the vegetables. At this point turn the heat down to minimum while preparing the rest of the dish. ( If the mix starts reducing down too much add a small amount of water and keep reducing until the rest of the dish is completed.

Prepare the water for the poached eggs by putting a large pan of water on to boil. It will be at this point to prepare the eggs if using my hack ( if you don’t have any trouble – unlike me – poaching eggs then skip this hack.) If you have trouble poaching eggs I have a really easy method. You will need a ramekin and some clingfilm. Line the ramekin with the clingfilm and leave enough overhanging that you can bring it up together in a parcel. Crack the egg into the lined ramekin and add salt and pepper. Bring the clingfilm up into a parcel that envelopes the egg inside, twist the clingfilm at the top until fully secured.

Prepare the salmon by seasoning with salt and ground black pepper.

Heat 1-2 tbsp of oil in a large heavy based frying pan to cook the sweet potato fritters.

Heat 1-2 tbsp of oil in another large heavy based frying pan to cook the salmon.

Once the oil is hot in both pans add the salmon and fritters to the respective pans. Add the eggs to the boiling water and poach normally or if using my hack submerge the clingfilm parcels in the water for around 3-4 minutes and then remove.

Fry the salmon skin side down until crispy (around 3 minutes ) and then flip over and continue to cook until fully cooked through ( should be an additional 3 minutes or so ).

Cook the fritters on both sides until deep golden brown.

While the salmon, eggs and fritters are cooking, melt a knob of butter in a saucepan and add the spinach leaves. Add salt and pepper to taste and cook until wilted.

If using my hack with eggs; once cooked take out of the water and leave to one side for the clingfilm to cool slightly. Cut off the knot of clingfilm securing together and unwrap the egg – be careful as it will be very fragile!

Now time to serve!

Start off with one fritter and add some wilted spinach. Top with red pepper and sweetcorn mix. Then add the salmon fillet and top with the poached egg. Once at the table cut into the egg and let the yolk ooze onto the rest of the dish. Enjoy!

Author: Trace Mann