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Maria Elia

Rosemary scented salmon with red onions, bacon and creamy mash


Serves 1

Ingredients

  • 2 tbsp olive oil
  • 60g red onion, finely chopped
  • 1 rasher bacon, cut into lardons
  • 1 sprig rosemary, leaves removed, finely chopped
  • 1 large potato, quartered
  • 50ml cream
  • 50g butter
  • 200g salmon fillet
  • 2 whole sprigs rosemary
  • 50g asparagus
  • 50g green beans
  • salt and pepper

Method

  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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