Sticky Salmon with Greens and Mash

Method

1. 1

   Make the mash

   Cut the 200g potatoes into even chunks and drop into well-salted cold water. Bring to a simmer and cook 12–15 min until a knife slides through with no resistance. Drain and let them steam-dry in the colander for a minute — dry potatoes mash glossy, wet ones turn gluey. Tip back into the warm pan, mash thoroughly (or push through a ricer), beat in the 5g butter off the heat, then season with sea salt and a grind of black pepper. Finish with a fine grating of lemon zest — bright, no extra calories.

2. 2

   Steam the broccoli

   Cut the broccoli into even florets and steam for 3–4 min until vivid green and just tender to a knife tip. Tip into a bowl while hot, season with a pinch of sea salt, a grind of black pepper, a squeeze of lemon juice and half the sesame seeds. Toss so the seasoning catches in the florets instead of sitting in the bowl.

3. 3

   Glaze the salmon

   Whisk the soy, honey, grated garlic and ginger in a small bowl. Pat the salmon completely dry with kitchen paper and season the skin with a pinch of sea salt. Set a non-stick pan over medium-high with no oil, lay the salmon skin-side down and press flat for 10 seconds. Cook 3–4 min until the skin is crisp and releases on its own, flip, cook 1–2 min more, then spoon the glaze over for the final 60 seconds, tilting the pan and basting so it caramelises into a sticky lacquer without burning. Pull off the heat the moment the centre flakes.

4. 4

   Plate it up

   Spoon the mash onto a warm plate, pile the broccoli alongside and lay the glazed salmon on top. Scrape every drop of sticky pan juice over the fish. Scatter with the sliced spring onion, the rest of the sesame seeds and a pinch of chilli flakes if using. Taste, adjust salt, finish with a final squeeze of lemon.