1、Sizzling salmon with bean mash

Sara Buenfeld creates a stylish main course in minutes that's smart enough for casual entertaining.

Sizzling salmon with bean mash recipe

Ingredients

Method

Put the salmon fillets flesh-side up and evenly spaced in a shallow flameproof dish. Finely grate the zest of the lime into a bowl, then squeeze in the juice and stir in the honey, mustard and a good sprinkling of salt. Pour the mixture over the salmon and grill, without turning, for 5-6 minutes until it’s golden on top and cooked through (check the centre with a fork).
  • Meanwhile, tip the beans into a saucepan and add the butter, crème fraîche, garlic and plenty of salt and pepper. Turn the heat on to moderate and coarsely mash everything together – a wooden spoon or a masher will do the job – until hot and bubbling. This only takes a few minutes as the beans are already cooked.Tip in the rocket and stir into the mash until it’s hot and just wilted.
  • Serve the salmon on the mash, drizzled with the cooking juices.

  • https://www.truecookbook.com/recipe/sizzling-salmon-with-bean-mash-4728/

    2、Salmon with leeks & parsnip mash

    Bursting with goodness this succulent salmon dish with creamy parsnip mash is a shining star of mid-week meals
    Salmon with leeks & parsnip mash recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. Place the salmon pieces into a roasting tin, squeeze over the lemon juice and scatter with ½ the zest. Season and sprinkle over ½ the thyme. Roast for 15 mins until salmon is cooked through.
    2. Meanwhile, bring a lightly salted pan of water to the boil and cook the parsnips for 15 mins, until tender. Drain well, then mash with the remaining lemon zest and the fromage frais. Keep warm.
    3. Heat the oil in a non-stick frying pan. Cook the leeks over a medium heat for 6-8 mins, adding a splash of water and covering with a lid after 5 mins, until soft. Stir the leeks into the mash and serve with the salmon, scattered with the remaining thyme leaves.

    3、Spiced salmon with coriander mash

    Infuse your salmon with warm, spicy flavours - the sauce goes well with lamb chops, too
    Spiced salmon with coriander mash recipe

    Ingredients

    • 1kg potato, peeled and cut into chunks
    • 2 tsp tikka paste or tandoori paste
    • 200g tub Greek yogurt
    • 4 salmon fillets
    • 25g butter
    • ½ tsp dried chilli flakes
    • 1 pack fresh coriander, chopped (a large handful)
    • 4 tbsp or so milk
    • grilled tomatoes to serve

    Method

    1. Boil the potatoes for about 12 minutes until tender. Turn on the grill. Stir the spice paste into 4 tbsp of the yogurt and smear the mixture all over the salmon. Put the salmon in a large heatproof dish, skin side up, and grill for 10 minutes.
    2. Drain the potatoes and return to the pan. Add the remaining yogurt with the butter, chilli flakes, coriander and milk. Now mash the ingredients together, or better still use an electric hand whisk to beat the mash to a really creamy texture, adding extra milk if necessary. Pile on plates, top with the salmon and drizzle with the cooking juices. Serve with grilled tomatoes.

    4、Italian turkey steaks with garlicky bean mash

    Get a taste of the Mediterranean with this quick and impressive recipe, perfect for relaxed entertaining
    Italian turkey steaks with garlicky bean mash recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6 and bring a pan of water to the boil. Mix most of the lemon zest with the lemon juice, oil, garlic and seasoning. Set aside two-thirds, then mix the oregano into the rest. Pour this over the turkey steaks on a plate and turn them to coat.
    2. Fry the turkey steaks in a non-stick frying pan for 1-2 mins on each side to brown, then transfer to a roasting tin. Scatter the tomatoes around, then roast in the oven for 4-8 mins, depending on the thickness of the turkey, until the steaks are just cooked through.
    3. Meanwhile, cook the beans in the boiling water for 4-5 mins until tender. Tip a ladle of the cooking water into a food processor, then drain the beans and tip into the processor with the reserved lemon dressing. Whizz to a mash, then divide between 4 plates and top with a turkey steak, scattering over remaining lemon zest. Shake the tin so the tomatoes roll around in the cooking juices, then serve with the turkey.

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