Garlic Breaded Salmon with Spring Onion Mash

cook 20 mins
  • 1 kg (2 lb) floury potatoes, peeled and cut into chunks
  • 3 day-old white bread slices, crusts removed
  • 1 teaspoon dried garlic powder
  • 2 tablespoons chopped mixed herbs (such as parsley, chives and chervil)
  • 1 egg, beaten
  • 2 tablespoons seasoned flour
  • 4 skinless, boneless salmon fillets, approximately 150 g (5 oz) each
  • 3 tablespoons vegetable oil
  • 50 g (2 oz) butter
  • 75 ml (3 fl oz) single cream
  • 4 spring onions, thinly sliced
  • salt and pepper
  • lemon wedges, to garnish
  • steamed broccoli, to serve
  • Cook the potatoes in a large saucepan of lightly salted boiling water for 12–15 minutes, until tender.
  • Meanwhile, place the bread in a mini-chopper or food processor with the garlic and herbs, blend to create fine breadcrumbs and tip on to a plate.
  • Pour the beaten egg into a shallow bowl and the seasoned flour on to a plate. Coat the salmon fillets in flour, then dip each fillet in the egg and turn to coat. Roll in the plate of garlicky breadcrumbs until well coated.
  • Heat the oil in a large nonstick frying pan and cook the breaded salmon fillets for 6–7 minutes, turning once, until crisp and golden on the outside but still a little pink in the middle. Drain on kitchen paper and keep warm.
  • Drain the potatoes and return to the pan with the butter and cream. Season well and mash until smooth. Stir in the spring onions and spoon on to 4 warmed plates. Top each mound with a crispy breaded salmon fillet, garnish with lemon wedges and serve with steamed broccoli.
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