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Rosemary scented salmon with red onions, bacon and creamy mash



  • 1.

    Cook potato in boiling water till tender, drain and mash or pass through a ricer.

  • 2.

    Heat the cream, pour over potato, add the butter and beat in to the potatoes, mixing till smooth; season with salt and pepper.

  • 3.

    Heat half the olive oil in a small frying pan, add the onion, bacon and chopped rosemary, sauté over a medium heat for 2 minutes. Set aside.

  • 4.

    Push rosemary stalks through the salmon and season salmon with salt and pepper.

  • 5.

    Re-heat the small pan and drizzle with remaining oil, carefully add the salmon skin side down and cook for 2 minutes over a high heat to crisp the skin. Turn over and cook for a further minute.

  • 6.

    Bring a large pan of salted water to the boil; add the asparagus and beans cooking till al dente - approximately 1 minute.

  • 7.

    Place the mash in the middle of the plate. Place salmon on top, spoon over the sautéed bacon and serve with the beans and asparagus on the side.

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Andrew Graham

Sauvignon Blanc, Riesling and Semillon are the best wines to pair with Rosemary scented salmon with red onions, bacon and creamy mash.


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