Pan-Fried Salmon with Cauliflower Cheese Mash and Peas

Sometimes it's the simple suppers that give you the most pleasure: pan-fried fish with crispy skin and meltingly soft flesh, smooth, creamy cauliflower mash and a sprinkling of fresh greens - heaven!

This is great supper for two - although I made myself two portions and had one for lunch the next day! It's quick to make, good for you and won't break the bank. If you're not a cheese lover, just leave it out or add a drop of cream instead. This dish would also work with white fish or even a steak!

Pan-Fried Salmon with Cauliflower Cheese Mash and Peas

Serves 2

oil

2 salmon fillets, skin on

200g frozen or fresh peas

large handful of spinach

sea salt and freshly ground black pepper

For the mash:

1 small head cauliflower, cut into florets

1 tbsp butter

3 tbsp grated cheddar cheese

3 sprigs of thyme, leaves picked

splash of milk to loosen

Bring a pan of water to the boil before adding salt and the cauliflower florets. Cook for approximately 6 minutes or until the cauliflower is tender when pierced with a fork.

Using a slotted spoon remove the florets from the water and transfer them to a food processor along with the butter, cheese and thyme. Blitz on high until a smooth puree forms, adding a little milk to loosen it to your desired texture. Season to taste, transfer to a pan and keep warm over a low heat.

Place a frying pan over a medium high heat and add a drizzle of oil. Season the fish with black pepper before placing skin side down to cook for 3-4 minutes. Meanwhile, with the water still boiling, add the peas and blanch them for 3 minutes.

Carefully turn the fish and add the spinach and peas, cooking until the leaves are wilted and the fish is cooked all the way through. Add knob of butter at this point to the baste the fish as it cooks.

Spread the cauliflower mash across two warm serving plates. Top with peas, spinach and the cooked fish. Season with sea salt and black pepper and serve.