Pan Roasted Salmon with Wasabi Mashed Potatoes, Grilled Vegetables & Ginger Demi Glace

Serves 5

What you need

  • 5 salmon fillets, each about 150g, skin on, scaled.
  • Sauce
    • 225g sugar
    • 240ml rice wine vinegar
    • 5cm piece fresh ginger, peeled and finely chopped
    • 5 litres beef stock, boiled to reduce by half (click here for beef stock recipe)
  • Wasabi mashed potatoes
    • 900g potatoes, peeled, quartered and cut into 2-4 pieces roughly the same size
    • 2 tbsps wasabi powder
    • 240 ml double cream
  • Grilled vegetables
    • 1 thick carrot, sliced an angle about 1-2mm thick
    • 1 thick courgette, sliced an angle about 1-2mm thick
    • Vegetable oil


To make the sauce

  1. Heat sugar in a pot on very low heat until it melts. Cook it slowly. Once the sugar takes on a rust colour on the sides of the pot, with a wooden spoon, stir it around. You want to cook the sugar until it takes on a caramel colour.
  2. Once it gets to the caramel stage, add the ginger. A steam will arise as the ginger releases its juices. Let it cook until the juices are almost gone.
  3. Add the vinegar and reduce the liquid by half.
  4. Add the reduced stock, bring to a boil and reduce until it coats the back of a spoon. The taste should be sweet, sour, and then ginger. Set aside.
  5. In a separate bowl mix add 2 tablespoons of water and stir. It should be more liquid than the wasabi served in Japanese restaurants.
  6. Add the cream so you have a light green sauce. Season with salt and pepper.

To make the mashed potatoes

  1. Place the cold water with a little salt.
  2. Bring to the boil and then reduce the heat to simmer. Cook for about 20 minutes or until tender. The quick test is to remove a potato, cut it, and if there is no resistance, then it is ready.
  3. Pass the potatoes through a food mill and puree.
  4. Pour a little wasabi cream into the potatoes, folding I tin so that they are nice and creamy. The flavor should be subtle and not overpowering.

To make the Salmon & Vegetables

  1. Grill the vegetables: preheat a medium grill, toss the vegetable slices in a little oil, and season with salt and pepper. Grill for about 2 minutes on each side until tender.
  2. Season the salmon on the skin side.
  3. Place a frying pan over high heat and coat with oil. Once the oil gets close to smoking-hot, reduce the heat and place the salmon in, skin side down. Cook for about 5 minutes (the skin should be crispy).
  4. Season the topside of the salmon and flip it over, then reduce the heat to very low. Continue to cook for 4 minutes. Remove and pat off excess oil.
  5. Place the wasabi potatoes in the middle of the place and the vegetable slices around it.
  6. Place the salmon on top and drizzle the sauce around the plate.




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