Salmon (about ½ pound per serving)
Red wine vinegar
1. Start with the pickles. Thinly slice the radish and add to a bowl or jar with a spoonful or 2 of pickling spices (it doesn’t really matter--do this by eye) and a pinch of salt. Using your sense of taste, add a splash of vinegar to the radishes and then top up with water. Taste and if you want it more zingy add a tad more vinegar and/or salt. Set aside and allow to pickle while you cook the rest of the meal.
2. Peel and cube the sweet potato and add to a pot of salted boiling water. Cook until soft and tender (you can’t really overcook this, the softer the sweet potato the easier it is to mash)
3. While the sweet potatoes cook get a skillet over a medium flame and add a small splash of oil (a neutral oil like canola or veggie is fine, it’s just to make sure the fish doesn’t stick to the pan). Then season your fish on both sides with at least salt and pepper, but you can add any spices or herbs you like and place in the pan skin side down.
4. Turn the heat to the lowest flame/heat and allow to cook until the skin is crunchy and crispy. Depending on the thickness of your fish the flesh will either be opaque all the way up which means it’s cooked through, or if you feel it’s still a little too light/translucent just flip the fish so the flesh side cooks for a minute or so.
5. While the fish is finishing up add a pad of butter and a couple splashes of milk (about ½ a centimetre up the pan) to the potatoes and mash. Adjust the seasoning and liquid depending on the thickness/texture and taste of the mash.
6. Plate up. Add a serving of mash to a plate, place the fish skin side up (so the mash doesn’t make it soggy) and garnish with some of your quick pickled radishes and tuck in.