Crispy Salmon

Ingredients:
1 fillet of salmon fish (with skin)
4-5 potatoes
2-3 stalks of spring onions
100g of fresh crab meat
1 dozen of cherry tomatoes( you can buy those that comes in a bundle in supermarkets)
1 lemon
fresh parsley
Olive oil, salt and pepper

Instructions:
 Firstly, boil the potatoes as they take the longest to be ready. peel their skins and boil them in salted water for 15 to 20 minutes.

while the potatoes are boiling, you may prepare the other ingredients. Slice off the tail and finely chop the spring onions. Roughly chop the parsley and make sure you don't work them too much otherwise they'll lose all the flavor.

Prepare the vinaigrette sauce. This is a ridiculously simple sauce to make, all you need is: olive oil, fresh lemon juice, water, salt and pepper. Pour a good amount of olive oil into a small bowl, add a good squeeze of a lemon juice into the oil, then add salt and pepper. Lastly add a splash of warm water(not too much. The amount of water you add should be only 1/3 of the amount of oil you used). The reason for the water is to lighten up sauce so that its not too thick and cloy on the top of your palette. Its not rich and oily but its nice and balanced.

Once your potatoes are ready, drain the water and put them into a small pot. Mash them up with a fork and don't over do it. just break them up roughly and leave some chucks behind. While the potatoes are nice and warm, add the sliced spring onions and parsely into the pot. Add some fresh crab meat and season with salt and pepper(Whatever you do, do not use processed crab meat or artificial crab meats!!). Drizzle the vinaigrette sauce into the pot and mix EVERYTHING up.

Lastly, the fish. Grab a non-stick frying pan, add a good amount of olive oil and get it nice and heated up. While you're waiting, score the fish on the skin and keep them close. (the closer you score the fish, the crispier they're gonna get). Season the top of if with salt and pepper and drizzle some olive oil on it.
The pan should be really hot by now, hit the fish on the pan, skin side down and just leave it. DON'T touch it. Leave it to cook and when the color changes from the skin to about 3/4 of the fish, then its time to flip it over. Then just leave it there for another 30 seconds and its ready to be served.

Plate the crispy salmon on top of the mash potatoes and drizzle some of the remaining vinaigrette sauce on the fish. then half some fresh cherry tomatoes and place the around the mash potatoes. Dinner is served!