Pan fried Salmon with Roasted Irish Baby Potatoes & Cashew Chilli Crush

Recipe by Declan Malone

Serves 2

Ingredients:

2 x fillets of Salmon (please support your local fishmonger where possible)

500g Baby potatoes (pop into your local fruit & veg shop if you can)

2 tbsp Cashew Chilli Crush

1 knob of Irish butter

Drizzle of Irish Rapeseed Oil ( we use Emerald Oils)

Salt and Pepper to season

2 x cloves of garlic (we used wet garlic)

grated Parmigiano Reggiano - the amount is really up to you, how cheesy you would like the sauce to be

1/2 lemon - squeeze of it!

250g Fresh Irish Cream

250g Frozen Garden Peas

30ml White Wine

10g Chives

Method: 

1. Chop the baby potatoes into equal sizes and par boil for 8 mins in salted boiling water
2. Finish off the potatoes in the oven at 180 degrees with a nice glug of rapeseed oil and seasoned with sea salt and black cracked pepper.
3. While the baby potatoes are roasting in the oven, fry the salmon
4. Place a pan on a medium heat. When the pan is hot pour a glug of rapeseed oil on the pan and place the salmon fillets on the pan, meat side down, with a sprinkle of sea salt. 
5. Cook the salmon for 3-4 minutes on one side and then turn over and cook for another 3-4 minutes until the albumin excretes
6. Rest the salmon in a warm area.
7. Now add the finely chopped garlic cloves to the pan. You should have oil left over from cooking the salmon (We used wet Irish garlic but regular garlic is perfect too!) And cook for 30 seconds, be careful not to burn the garlic.
   
8. Add 1 knob of butter and lemon juice to the garlic and cook for 1 minute
9. Add the wine to the pan and let it reduce
10.  You can now add the cream and frozen peas to the pan and let it all cook for a further 2 minutes
11. Add the grated parmigiano reggiano and let it all cook for another minute and reduce. Season to taste
    
12. Let the fun begin! Get your plates - place the potatoes at the bottom and spoon over the cream sauce and peas. Sprinkle the chives all around and place the salmon fillet on top. And for the finishing x factor, drizzle a spoonful of Cashew Chilli Crush all over the salmon and into the cream.

We really hope you enjoy this recipe and hope you have a Happy Easter to those that celebrate it. We loved showcasing our local fishmonger Fine Fins and Martin's Fruit and Veg, both here in Clonmel town centre just down the road from our production unit and coffee shop. Any questions let us know below and we'll be sure to get back to you.