Lisa Faulkner’s Pan-Fried Salmon with crushed potato and Horseradish Salad
Some things are made to be together: M&S and Ocado; miso and chocolate; and now, salmon and horseradish. This may seem like a surprising combination, but according to Niki Segnit, a leading food scientist and author who conducts research around taste, salmon and horseradish are a perfect chemical food pairing.
To celebrate this perfect pairing, Lisa came up with this brilliant and simple recipe using both salmon and horseradish. Enjoy!
- 4 Salmon fillets (skin on or skin off)
- A glug of olive oil
- 50g butter
- 500g Charlotte potatoes, halved if they are big
- 2-3 tbsp crème fraîche
- 1 tbsp horseradish sauce
- 100g frozen peas
- Handful chopped chives
- 1 lemon juice
- Salt and pepper
- Bring the potatoes to boil and bubble away for 20 minutes until cooked. Drain, put back in the pan and set aside with a tea towel or lid over the pan to keep warm.
- Bring your peas to the boil, simmer for 3 minutes, drain and keep warm with the potatoes.
- In a small bowl, mix the crème fraiche, horseradish and chives.
- Crush your potatoes and peas with the back of a spoon, stir through the crème fraîche and season to taste.
- Oil the salmon fillets and season. Take a pan and a tbsp of olive oil and heat. Add the fillets skin-side down and cook for a few minutes until the skin is crispy, or if skinless, until the salmon has started to go opaque. Turn and cook for a further minute, adding the butter and spooning over the fish. Turn the heat off and let the residual heat of the pan cook the fish for a further minute. Squeeze over the lemon and leave to rest in the pan.
- Serve on top of the crushed peas and potatoes.
Watch Lisa’s video on our Instagram and tag us in your finished recipes with @ocadouk.
Pan frying salmon is really simple, if you use skin on just place it in the pan skin side down. The leftover potato also makes for a great lunch the next day.