- 4 Salmon Fillets
- 1 ts Cajun Seasoning
- 900g Floury potatoes peeled and cut into large even sized chunks
- 250g Savoy cabbage, washed and shredded
- 1 Bunch spring onions, finely chopped
- 4 tomatoes, slice in half
- 2 tbsp of olive oil
- 1 Clove of garlic, peeled and crushed or finely chopped
- Leaves from 6 sprigs of fresh thyme
- 100ml Hot Skimmed Milk
- 15g Butter
- 1 tbsp balsamic vinegar
- salt and freshly ground pepper
- Preheat the oven to 230 degrees, gas mark 7. Place the potatoes in a large pan of lightly salted boiling water and cook for 20-25 minutes or until tender.
- Place the cabbage in a large pan with 100ml of water and cook over a high heat for 2-3 minutes, then drain throughly.
- Place the salmon skin side down on a baking tray. Mix the Cajun seasoning with 1 tbsp of oil then rub over the flesh of the salmon. Mix the garlic and thyme with 1 tbsp of oil then brush over the tomatoes. Season the tomatoes with a little black pepper and salt and place them alongside the salmon. Cook for 15-20 minutes or until the salmon is cooked through.
- Drain the potatoes well then mash, adding the hot milk and butter. Mix in the cabbage and spring onions.
- Heat the remaining oil in a large non-stick frying pan (if you don’t have a frying pan that is large enough you may have to do this in 2 batches). When the pan is hot, add the potato mixture and shape into 4 rounds. Press down flat and cook over a low heat for 10 minutes or until a crust forms on the underside. Turn and brown the other side.
- Carefully transfer the potato mixture (bubble and squeak) on to plates. Add salmon and tomatoes, drizzle the balsamic vinegar over the potatoes and serve.
Fiona’s Simple SkinTrition™ tip
Salmon is rich in omega-3 fats which provides the skin with essential fatty acids which can help to improve skin elasticity.