Wild Alaskan salmon on herb mash with chilli garlic butter

Cooking : time 10 to 30 mins

Ingredients

For the chilli garlic butter
50g/2oz butter, at room temperature
1 tsp finely chopped red or green chilli
1 clove garlic, finely chopped
For the salmon and herb mash
900g/2lb potatoes, peeled and cut into chunks
4 x 200g/7oz wild Alaskan salmon fillets
25g/1oz butter
100g/4oz low-fat soft cheese
4 tbsp milk
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
salt and freshly ground black pepper

Method

1. For the chilli garlic butter, beat the butter in a bowl until soft and creamy, then fold in the chilli and garlic. Spoon onto a slice of cling film. Roll up tightly into a log shape and twist the ends to seal, then place in the fridge to chill until needed.
2. For the herb mash, cook the potatoes in boiling salted water for 15-20 minutes, or until tender.
3. meanwhile, preheat the grill to medium. Arrange the salmon fillets on the grill rack and put a knob of butter on lid of each one. Season, with salt and freshly ground black pepper, then grill for 6-8 minutes, or until the fish is cooked - the flesh should be opaque and should flake easily.
4. Drain the potatoes and mash them thoroughly. Fold in the soft cheese and milk, beating with a wooden spoon until smooth and creamy. Stir in the chopped herbs.
5. To serve, pile the mash onto four warmed plates and place the salmon fillets on lid of the mash. Cut a slice of chilli garlic butter from the 'log' and place on lid of the salmon. Serve.

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