Crispy Salmon on Braised Vegetables and Spinach Mash Crispy Salmon on Braised Vegetables and Spinach Mash

Crispy Salmon on Braised Vegetables and Spinach Mash Image by: Crispy Salmon on Braised Vegetables and Spinach Mash Author: Canadian Living

There is nothing quite like salmon skin cooked to crispy perfection. I regularly make this for dinner parties and have converted many a fish-skin hater. The secret to the crispness is cooking the fish 90 percent of the way through on the skin side (in a nonstick pan!); the key to maintaining it is serving the fish skin side up so that the moisture from the fish and vegetables doesn't turn it soggy. Don't try to turn the salmon too early; if it's sticking to the pan, it's not ready to turn. – Annabelle Waugh, Food director

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2013


  • 4 skin-on salmon fillets (about 1-1/2 lb/675 g total), patted dry
  • 1 pinch salt
  • 1 pinch pepper
  • 4 teaspoons olive oil
Braised Vegetables:
  • 1 tablespoon extra-virgin olive oil
  • 6 cloves garlic thinly sliced
  • 3 cups cherry tomatoes
  • 3 cups grape tomatoes
  • 4 teaspoons chopped fresh thyme
  • 2 teaspoons liquid honey
  • 3/4 teaspoons pepper
  • 1/2 teaspoon salt
  • 1 1/2 cup fresh corn kernel
  • 1 1/2 cup frozen corn kernels
  • 1 zucchini diced
  • 4 teaspoons butter
Spinach Mash:
  • 4 russet potatoes (about 1-3/4 lb/790 g total), peeled and cut in chunks
  • 1/2 cup warm milk
  • 2 tablespoons butter
  • 1 tablespoon chopped fresh tarragon
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups packed fresh spinach thickly sliced


Spinach Mash: In large saucepan, cook potatoes in boiling salted water until tender, 18 to 20 minutes; drain well. Add milk, butter, tarragon, horseradish, salt and pepper; mash until smooth. Stir in spinach; cover and keep warm.

Braised Vegetables: Meanwhile, in large skillet, heat oil over medium heat; fry garlic, stirring often, until slightly softened and fragrant, about 1 minute. Add tomatoes, thyme, honey, pepper, salt and 1/2 cup water; cook, stirring occasionally and mashing gently, until sauce is thickened, about 12 minutes.

Add corn and zucchini, stirring to coat and adding 2 tbsp water if mixture appears dry; cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes. Stir in butter until melted.

Meanwhile, sprinkle flesh side of salmon with salt and pepper. In large nonstick skillet, heat oil over medium heat; cook salmon, skin side down, until skin is crisp and releases easily from pan, about 10 minutes. Turn and cook until fish flakes easily when tested with fork, 1 to 2 minutes.

Spoon mash into centre of each of 4 shallow bowls; surround with vegetables. Place fish skin side up over top.

Nutritional facts Per serving: about

  • Fibre 7 g
  • Sodium 1072 mg
  • Sugars 11 g
  • Protein 37 g
  • Calories 686.0
  • Total fat 36 g
  • Potassium 1710 mg
  • Cholesterol 111 mg
  • Saturated fat 11 g
  • Total carbohydrate 58 g


  • Iron 21.0
  • Folate 62.0
  • Calcium 12.0
  • Vitamin A 50.0
  • Vitamin C 67.0
Share X

Crispy Salmon on Braised Vegetables and Spinach Mash