Wild salmon is a great source of protein and Omega-3 fatty acids. Serve with a tangy rocket salsa for a nutritious meal to usher in the start of spring.
500g floury potatoes, peeled and chopped
300g cauliflower, cut into florets
½ cup chicken stock
2 cloves garlic, grated
sea salt, to season
1 tbsp olive oil
1½ tsp fennel seeds
4 salmon fillets, skin left on
1 cup rocket, finely shredded
1 cup flat-leaf parsley leaves, finely chopped
1 tbsp gherkins, finely chopped
1 tbsp anchovies, chopped
2 tbsp capers, roughly chopped
2 tbsp red wine vinegar
1 tbsp olive oil (extra)
lemon wedges, to serve
1 To make garlic mash, boil potato and cauliflower together until soft. Drain and return to saucepan. Cook over medium heat to remove excess water. Add stock and garlic and beat with an electric beater until smooth. Season with salt.
2 Heat oil in a large non-stick frying pan. Add fennel seeds and cook until golden. Remove seeds and set aside.
3 Heat oil until smoking, add salmon, skin side down, and cook over medium heat for 5 minutes each side or until cooked to your liking.
4 Meanwhile, to make salsa verde, put toasted fennel seeds, rocket, parsley, gherkins, anchovies, capers, vinegar and oil (extra) in a bowl and mix well to combine.
5 Serve mounds of garlic mash topped with salmon and salsa verde with lemon wedges on the side.