Ingredients; 4 fillets of salmon with the skin on, 1 tablespoon vegetable oil, 4 x potatoes, peeled and diced, 1 tablespoon of butter, ½ cup milk and salt and pepper. Chutney Ingredients; ½ lemon – juiced, 1 tablespoon butter, 3 tomatoes diced, 1 onion diced, 1 clove garlic minced, 6 basil leaves sliced and salt and pepper.
Put potatoes in saucepan of hot water, add a sprinkle of salt, bring to the minutes only. When drain the water from the pot, mash potatoes with butter, milk and season with salt and pepper to taste.
At the same time preheat your oven to 180 degrees. Heat oil over a high heat in an oven proof fry pan. Once the oil is hot add salmon fillets, skin side down first and cook only for a couple of minutes on each side, or until skin is crisp. Once this is done place the fry pan of fish fillets in the oven for a further 5 minutes only, or less depending on how you like your fish cooked.
Also at the same time make the chutney by frying the tomatoes, onion and garlic in the butter in saucepan over a high heat once cooked down reduce to a low heat add basil and lemon juice, season with slat and pepper and leave to simmer away until everything else is ready.
To serve place a spoon of mashed potato on each plate, followed by a couple pieces each of asparagus, then place a fillet of fish on the top each plate with a good amount of the chutney.
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