Salmon Fillet with Carrot and Potato Mash and Lamb’s Lettuce

5 from 7 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 185 kcal


For the salmon fillet:

  • 1 Pack of frozen salmon fillet (2 portions of 125 g)
  • 4 tbsp Sweet soy sauce
  • 1 tbsp Lemon juice
  • 3 tbsp 2 - 3 tbsp peanut oil

For the carrot and potato mash:

  • 250 g Potatoes
  • 150 g Carrots
  • 1 tsp Salt
  • 50 ml Milk
  • 1 tbsp Cream
  • 1 tbsp Creme fraiche Cheese
  • 1 tbsp Butter
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 pinch Nutmeg

For the lamb's lettuce:

  • 50 g Lamb's lettuce
  • 1 tbsp Mayonnaise
  • 0,25 tbsp Mustard
  • 2,5 tbsp Olive oil
  • 1 tbsp Maple syrup
  • 0,5 tbsp Light rice vinegar


For the salmon fillet:

  • Let the salmon fillets thaw a little and marinate with sweet soy sauce (4 tbsp) and lemon juice (1 tbsp) for 1 - 2 hours. Heat peanut oil (2 - 3 tablespoons) and fry the well drained salmon fillets on both sides for a maximum of 1 minute. Remove from the pan and add the marinade to the pan and let it reduce. Spread the reduced marinade over the salmon fillets and later drizzle any rest onto the plate.

For the carrot and potato mash:

  • Peel, wash and dice the potatoes. Peel the carrots with the peeler. Scrape half a carrot with the vegetable blossom scraper / vegetable peeler 2 in 1 decorating blade. Dice the rest. Boil potato cubes + carrot cubes + half the scraped carrot in salted water (1 teaspoon) for 20 minutes. Remove the scraped carrot half after 8-10 minutes and cut into decorative carrot blossoms (approx. 4 - 5 mm thick) with a knife. Drain the potato and carrot cubes and add milk (50 ml), butter (1 tbsp), cream (1 tbsp 9, crème fraîche (1 tbsp), salt (1 pinch), pepper (1 pinch) and nutmeg (1 pinch) add and work through / pound well with the potato masher.

For the lamb's lettuce:

  • Clean and wash all the ingredients for the salad and divide them between two salad bowls. Mix the vinaigrette and drizzle over the salad just before serving.

To serve:

  • Serve the salmon fillet garnished with carrot blossoms and garnished with carrot and potato mash with cherry tomatoes, kiwi and lemon wedge.


Serving: 100gCalories: 185kcalCarbohydrates: 10.8gProtein: 1.6gFat: 15.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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