For this you need a pot, pan and air fryer, with the latter being optional if you don't have an air fryer simply make the salmon in the frying pan. You also need a potato masher, chopping board, knife and bowl.

First, season your salmon with the Jamaican seafood seasoning, chili powder, black pepper and salt. I use the brand Real Jamaican, which I randomly found in my local continental store last Christmas and now totally love. Let it sit to marinate whilst you do the next step or better still - leave overnight - up to 2 days.


Next, wash your potatoes, half then quarter them for quick boiling and season with Italian herbs, salt and black pepper. Cover with water and allow to simmer for 20mins. Whilst the potatoes are boiling, prepare the rest of your vegetables, chop the spring onions and set aside for your mash and sauce. Then dice your onions, half the cherry tomatoes and optional vegetables such as sweet peppers into small pieces. Once soft, drain the water, pouring some into a bowl/cup for your sauce. Return the potatoes to the pan and add your diced spring onions, 2 tablespoons of butter and roughly mash till combined. The aim is not to make it smooth so do leave chunks in for added texture! The reason this is called champ rather than mash is it is Scottish and often means mashed potato mixed with other vegetables. Also I add butter only for fluffiness and don't see the need for milk as well.


The salmon only needs 10mins in the air fryer, so when your potatoes have boiled for about 15mins, do this next step. Add your salmon in a foil or parchment paper parcel with asparagus on top of it. Season with black pepper and olive oil drizzled on top. Seal the parcel and cook at 200c for 10mins. If using a frying pan, fry on both sides with the asparagus for about 4 minutes on one side. Set aside and use the same pan for your sauce!

For the sauce, heat some oil in a frying pan to sauté your chopped vegetables - onions, cherry tomatoes for 2 minutes, then add the rest of the sauce ingredients including the apple chutney, stock cube of choice and little potato water at a time to loosen the sauce to your liking and optional chilli powder (1tsp). Any oil of choice will do, I regularly use olive oil for recipes like this. Let it simmer for 5 mins and then add water to loosen up the sauce and allow to simmer on low heat for 4 mins.


All done and ready to serve, place your asparagus, champ, salmon and sauce on a plate or serve into tupperware for later in the week. Remember I work from home so I am not taunting colleagues with a microwave smelling of fish ;)


Enjoy and do let me know what you think.

#Lunch #Dinner #Excitingmeals #Quickmeals