It seems that you are quite enamored by the pan fried wild salmon with sweet potato fries that I posted on Instagram recently, and were quick to ask me “How’d ya make it?”, and ever eager to please (ha!) I am happy to present you with my recipe below.
Some of you might remember that I started creating a recipe book earlier this year with my favourite tried and tested meals and dishes. I’d like to ensure you that it’s still in progress, things have just slowed down a little in that particular arena of my creations, but will surely pick up again soon. Life is just like this, it ebbs and flows and I can’t force creativity. Sometimes lots gets done other times less. When it’s ready, it’s ready, and it will be full of delicious ideas, beautiful pictures and fun, easy to follow recipes. Not a single recipe contains more than 10 ingredients, and they’re simple to make for nomad-style folk as myself and quick to prepare.
I really love cooking, preferably for other people. I take great enjoyment out of feeding people my creations and seeing their eyes shine and sparkle with delight, and salivate at the taste. This is why, whenever I have chance to cook for my sister or another dearly beloved, I take the chance, as I did that day, and very quickly prepared this meal upon her arrival. This dish literally takes 15 minutes to prepare and cook, it’s that easy!
Pan Fried Wild Salmon + Sweet Potato Fries
1 large organic sweet potato
2 fillets of fresh wild caught salmon
Olive oil
Salt and pepper
Take your sweet potato and peel, peel, peel ’till all the skin has been peeled right off then slice lengthways in about 1cm or 1/2 inch slices, and continue slicing until you and medium length, chip-sized sweet potato pieces all over your chopping board. Find a frying heavy frying pan with a lid, cover the surface with olive oil and once it’s nice and hot, put the sweet potato chips in (I added a few fresh garlic cloves for extra yumminess) put the lip on and turn the heat down low.
{This is the point where I’d turn to preparing the fish so they’re both ready at the same time.}
Leave for about 5 minutes, then turn them over, close the lid and let them cook another five minutes. Done! I like to place them on some paper towel to soak up any excess oil and sprinkle them with sea salt and serve straight like that. For some reason, this dish makes people think that you’re some kind of culinary genius. If only they knew how simple it was! Muahahahaha!
Honestly, I’m still getting the hang of getting the timing just right when it comes to fish, but I’m learning. Again very easy: place a little olive oil in a fry pan, and while you wait for it to heat up sprinkle sea salt and freshly grate pepper on both side of your salmon fillets and massage in gently.
I’m not sure why I do this, I think I saw a chef on tv do it once and it makes me feel a)professional and b) like I’m giving the food extra love. Once the oil is nice and hot, place the fillets skin first down into the pan. Leave to brown and fry for 3-5 minutes depending on your fish, then turn, leave again and serve nice and hot. I usually like lemon with my salmon but didn’t have any in this instance. What I’m saying is, serve with lemon slices if you have some, I recommend it!
Mange tout!

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