Pan Fried Salmon & Irish Mash

My friend Monica asked me to put this one up. As usual it is very simple and makes a substantial meal. The mash has spring onions or 'scallions'as my mum calls them.

INGREDIENTS

A Pair of Fresh Salmon Steaks
Olive Oil
Lemon
Salt & Pepper

MASH
Potatoes (Try and get a floury potato as oposed to a waxy one. King Edwards are a good all-rounder).
Butter
Olive Oil
4 Spring Onions

Coat your salmon steaks in olive oil, lemon and pepper. Leave aside while you deal with the potatoes.

Leave the skin on but chop the potates into similar sized pieces. Add to boiling, salted water and cook until almost soft through. Now drain the majority of the water and cover. Place on a very low heat and while you are frying your salmon steaks the potatoes should be steaming (ie drying out).

If you have one of those cast-iron griddles this would be a good time to use it, if not a normal frying pan will do. Make sure it is very hot but do not put much oil in it as the salmon is already coated in oil.

Now add the steaks and fry on a medium heat until the salmon is cooked through. I cook the skin part last to make sure it is extra crispy but I think this up to you.

While the salmon is cooking in the pan, chop the spring onions and cook them in the same pan. When they are soft, put them aside for adding to the mash later.

OK while the salmon is cooking its second side you should return your attention to the potatoes. I actually leave the skin on the potatoes but less deviant folk will want to take it off at this stage. Hopefully the potatoes are floury and breaking up. If any have burnt to the pan, remove any burnt bits. Add a knob of butter and a splash of olive oil. Season with salt and pepper and mash it up. Finally mix the spring onions in and serve on the plates.

Serve the salmon steaks on top of the mash and serve with a side salad.