Salmon Steak with Crushed Potatoes Recipe

Crushed Perlas new season potatoes with oil and herbs make a wonderful base for pan fried salmon steaks

400g Perlas potatoes, cut in half

6 Tablespoons chopped fresh herbs (rosemary, parsley and thyme)

Rind of 1 lime

4 Tablespoons virgin olive oil

2 salmon fillets, skinned

1 clove garlic, crushed

Salt and cracked black pepper

Mix together half the herbs with the lime rind and 1 Tablespoon of oil and use to coat the fish

Cover and place in the fridge until required

Place the Perlas in a saucepan of cold water

Bring to the boil then simmer for 15 to 20 minutes, or until tender, then drain

After 15 minutes heat 1 tablespoon of the oil in a frying pan, add the fish and fry for 2-3 minutes on each side

Coarsely crush the potatoes and combine with remaining oil and herbs

Add the garlic and seasoning

Pile the potatoes onto individual serving plates and top with the fish

Serve with salad or green vegetables

Serves 2