Pan Fried Salmon and Kumara Chips

Pan Fried Salmon and Kumara Chips

Pan Fried Salmon and Kumara Chips

This is one of my son’s favourite meals, and at his request I cooked salmon for dinner last night.  The recipe below will serve 3 people, so increase quantities to serve more people.

I used:

  • 3 pieces of fresh wild salmon (approx 20cm in length and 6cm in width)
  • olive oil
  • 1 whole kumara, skin on and cleaned, cut into chunks
  • vegetables to serve (I used broccoli, cauliflower and carrot)
  • Salt and pepper

Scrub the kumara and cut into thick chunks and toss through some olive oil, salt and pepper.  Spread onto a baking tray, covered with tin foil and cook at 200 degrees celcius for approximately 20 minutes.  Chop your vegetables and put them into a small amount of water in a saucepan with the lid on, ready to cook while the salmon is resting.

Bring a non-stick frying pan to a medium heat, place 1/2 a tsp of olive oil in the pan and brush to coat the bottom or use a paper towel to spread it around, taking care not to burn your fingers!  Rub a little salt into the skin of the salmon and place into the frying pan, skin side down.  Cook for 5 minutes and gently turn over, cooking for a further 5 minutes.  Rest the salmon skin side down for 5 minutes before serving.

Turn the vegetables onto a high heat and bring to the boil, cooking for 2-3 minutes, they should still be a little crunchy when you remove them from the water.

Serve and enjoy!