(Inspired by Gordon Ramsay)
Ingredients:
For the Fish
Salmon Fillet, skin on, divided in 4 portions, room temperature
1 tbsp Olive Oil
1 tbsp Cajun Seasoning, store bought or homemade (I prefer The Keg's Cajun Seasoning)
50g Unsalted Butter, cubed (1/4 cup)
3 cloves Garlic, crushed
Smashed Potatoes
600g Assorted New Potatoes
25g Unsalted Butter, cubed
Olive Oil
Few sprigs of Thyme
3 cloves Garlic, crushed
Lemon & Dill Aioli
1 Egg Yolk
1 tsp Dijon Mustard
1 clove Garlic, minced
1/4 cup Olive Oil
1/4 cup Canola Oil
1/4 cup finely chopped Dill
1/2 Lemon, juiced
Salt & Pepper
Method:
(Smashed Potatoes) Wash all of the potatoes and add to a large sauce pot and cover with cold water. Generously season the water with salt and place it on the stove over medium high heat. Let the water come to a rolling boil and cook the potatoes for approximately 2o minutes, or until fork tender.
(Aioli) In a large stainless steel bowl add the egg yolk, dijon mustard and garlic and whisk to combine. As you whisk, slowly stream in the oils. (Tip: Using a squeeze bottle might be helpful in this process as you can easily break the sauce by adding too much fat at once. The key is to add the oils, very little at a time, into the egg mixture to create an emulsification.)
Once the oils are all blended, add the lemon juice, dill, and a touch of salt and pepper. Adjust seasoning to taste.
(Smashed Potatoes) Strain the potatoes through a colander. Place a potato on a cutting board, add a touch of olive oil and using a fish spatula, press down to break the potato and flatten it. Repeat this to the rest of the potatoes.
In a large non stick sauté pan, melt the butter until foamy, add a splash of olive oil. Add all the smashed potatoes to the pan along with the crushed garlic and thyme. Cook the potatoes for a few minutes on each side until crispy. Baste with the garlicky herb butter.
(Salmon) Score the skin of each salmon piece. Scoring ensures an even cooking of the fish and will allow the spices to penetrate through. Brush the olive oil over all the pieces of salmon. Sprinkle a generous amount of cajun seasoning on all sides of the fish (If your cajun seasoning is salt free, add a pinch of salt to each fillet of fish as well).
In another large non stick sauté pan, add a touch of oil and place over medium high heat. Once hot, place each salmon fillet skin side down and cook for about 4 minutes. Flip the fish fillets and cook for another 3 minutes. Add the butter to the pan along with the crushed garlic and baste the fish with the butter.
Plate the salmon on a bed of coleslaw, skin side up, along with a serving of smashed potatoes and a smear of the homemade aioli. Drizzle the remaining garlic herb butter over the potatoes.
Serve warm & enjoy.
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