Crispy Skin Salmon With Potato Puree And Tomatoes

Steps to follow

• STEP 01

  Preheat the oven to 185°C. Line a baking sheet with parchment paper.

• STEP 02

  Meanwhile peel the potatoes and cut them into medium pieces. Transfer them to a pot filled of cold water. Bring to a boil and cook for 20 minutes, or until the potatoes are very soft.

• STEP 03

  Place the tomatoes and garlic clove on the baking sheet. Season, add 1 tbsp of olive oil, and 3 thyme sprigs. Roast for 20 minutes, or until tomatoes start to split. Keep warm in the oven.

• STEP 04

  Strain the potatoes and return them to the warm pot. Peel the roasted garlic clove, smash, add it to the potatoes, season, add the cream and nutmeg. Place the butter in a small saucepan. Let it melt and brown on medium heat while constantly stirring, then pour it on the potatoes. Mash until creamy. Cover and keep warm.

• STEP 05

  Heat a non-stick skillet on medium heat. Pat dry the salmon fillets on both sides using a kitchen paper. Season the flesh of the salmon. Add 1 tbsp of olive oil to the hot skillet then place the fish skin side down. Press the fish gently unto the skillet. Cook the skin side for 5 minutes. Flip and cook the flesh side for 1 or 2 minutes.

• STEP 06

  Spread the warm puree on each plate, add the salmon, skin side up, and the roasted tomatoes. Sprinkle the salmon skin with fleur de sel and thyme leaves. Serve with lemon wedges. Enjoy!