Salmon with Zucchini Salsa

Place the potatoes in a large saucepan and cover with cold water. Bring to the boil over a medium-high heat and cook for 10 minutes or until tender. Drain really well and then absorb any excess moisture on a paper towel lined plate. Using the side of a chef’s knife slightly flatten potato pieces to roughen up the edges. Set aside.

Meanwhile, to make the zucchini salsa, place the zucchini ribbons in a medium bowl and add the white wine vinegar, mint, white sugar and a drizzle of olive oil. Toss well and set aside.

Heat a greased medium frying pan over a medium-high heat. Season the salmon fillets on both sides with salt and pepper and then add them to the frying pan and cook for 1 minute on each side. Transfer the salmon to the prepared oven tray and cook in the oven for 7-8 minutes or until cooked to your liking.

Meanwhile, wipe the same medium frying pan clean with paper towel and heat the olive oil over a medium-high heat. Carefully add the smashed potatoes and cook for 5 minutes tossing the potatoes occasionally until golden and crispy. Season to taste with salt and pepper. Remove from the frying pan and drain on paper towel.