Crispy Skin Salmon With Sweet Potato Mash and Green Beans

Serves 2

1 small (500g) sweet potato

¾ cup water

30g butter, plus 10g extra

2 x 220g middle salmon fillets, skin on, descaled

Salt and pepper

200g green beans, stalk ends trimmed

¼ cup olive oil

Method:

Peel and dice sweet potato. Place in a saucepan with water and butter. Bring to a boil and simmer for 15-20 minutes, until tender. Mash or blend with a stick blender.

Meanwhile, remove salmon from the fridge and pat dry well with paper towel. Season with salt and pepper all over. Place trimmed beans in a steamer set over a saucepan of simmering water, cover with a lid and steam for 8 minutes.

Meanwhile, heat oil in a frying pan over medium heat. Add salmon, skin-side down and using a spatula press the fish down to help crisp up the skin, fry for 4 minutes or until crispy. Flip and cook for another 4 minutes.

Turn off the heat and rest salmon for 3 minutes in pan. Divide mash between two plates, top with extra butter. Place salmon skin-side up on top and serve beans on the side.