Whenever I cook my seared salmon with mashed potato and vegetables, I think of the lunch meals we were given at school in Sweden. This meal used be one of the many tasty ones served at my school. I was fortunate to go to a grade/high school that made lovely food at school which was healthy and delicious. I remember when I finished 9th grade and was going to high school, one thing that worried me was the food. So I shared my thought with the food lady in the school canteen and she started to laugh. She told me that they actually cook food for that high school as well. I was so happy that the next three years' school meals would be equally good. I often find me thinking of the various meals given during that period and try to cook it. Whatever recipe I use, It always turns out as good as it used to be several years ago.
2 big salmon fillet
1 cup frozen peas and sweet corn
1-2 tbsp butter
3 tbsp corn oil
1 tbsp olive oil
salt and pepper
ca 1 cup milk
1- Start by seasoning the salmon fillet with salt, pepper, paprika powder and sesame seeds. Heat a non-stick pan on high heat with the corn oil or any other oil of your choice. Place the salmon fillet with the skin side down and allow to cook for 5-10 minutes or until browned and cooked half way through. At this point, reduce the stove to medium heat. Don't be tempted to move it to much. Then turn the fillet and cook for another couple of minutes until cooked through.
2- Boil the potatoes according to your own special way, until tender. Then add milk, and butter and season with salt, pepper and some paprika powder. Mash it up and put aside.
3- Last step is to fry the frozen vegetables in 1 tbsp of olive oil. Serve them together with the mashed potato and seared salmon and sprinkle a few extra sesame seeds over the vegetables.