Roast Salmon with Mashed Potatoes and Green Vegetables by @Davidvkuchyni

This recipe is a celebration of spring. Three types of spring green vegetables exquisitely complement the fish. Should the mash strike you as being needlessly calorific, you may leave it out. A herb butter wonderfully completes the somewhat dry texture of the wild salmon.

  • Time of preparation:
    20 minutes
  • Defrost the salmon gradually, ideally overnight in the fridge.


Number of servings

  • ROAST SALMON 2 portions Wild chum salmon
  • 1 tablespoon olive oil Chiavalon Romano
  • GREEN VEGETABLES 14 pcs green asparagus
  • 1 handful green beans / snap beans
  • 1 handful young edible pod peas (mangetout or sugar snap peas)
  • HERB BUTTER 30 g butter
  • 1 handful herbs (rosemary, thyme, and parsley)
  • 1 clove garlic (smaller)
  • MASHED POTATOES 4 pcs medium potatoes (type C)
  • 50 g butter
  • 1/2 cup milk
  • FOR SEASONING 1 pinch white Cambodian pepper
  • 1 pinch sea salt


  • Take 30g of the softened butter and mix it with the herbs, mashed garlic and salt, to make the herb butter. Roll it up in clingfilm and put it in the fridge to firm up.

  • Peel the potatoes and cook in salted water until soft.

  • Rinse the beans and asparagus. Trim the woody part of the stalks off the asparagus and just the very tips of the beans.

  • Cook the various vegetables one after the other in salted water at a rolling boil. Give the asparagus and beans around 4 minutes and then cool in ice water. Blanch the pea pods for 30 seconds or so. Then put these too into ice water.

  • Grill the salmon at a medium heat. It will need no more than 3-4 minutes a side. Half way through turn it to form a nice griddle pattern.

    If you prefer your salmon cooked right through, leave it a little longer. We recommend cooking fish for relatively brief periods so that it remains nice and juicy inside. Given its origin and the method of production you needn't worry about it being a little pink in the middle any more than you would with decent steak.

  • With the grilling underway, bash the potatoes up into a creamy mash with 40g of butter and milk. Season to taste. Heat the vegetables in a pan with the remaining butter.

  • Time to plate up. Spoon out the mash and place the salmon on top. Season with sea salt and freshly ground pepper. Finish by placing the herb butter on top.

Enjoy your meal!
Na vašem soukromí nám záleží

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