Serves 4 Chilli garlic butter: 75g (3oz) butter, at room temperature 1 tsp finely chopped fresh red or green chilli 1 garlic clove, crushed 900g (2lbs) main crop potatoes, peeled and cut into chunks 4 x 200g (7oz) fillets of wild Alaska salmon 100g (4oz) low fat soft cheese 4 tbsp milk 1 tbsp fresh parsley, chopped 1 tbsp fresh chives, chopped Salt and freshly ground black pepper
• Beat 50g (2oz) of the butter in a medium bowl until soft and creamy, then add the chilli and garlic. Mix well, and place on a piece of greaseproof paper or foil. Form into a roll and chill thoroughly in the fridge • Put the potatoes on to cook in lightly salted boiling water for about 20 minutes. When they are almost done, start to cook the salmon • Preheat the grill. Arrange the salmon fillets on the grill rack and put a knob of the remaining butter on top of each one. Season, then grill for six to eight minutes or until cooked - the flesh should be opaque and should flake easily • Drain the potatoes and mash them thoroughly. Add the soft cheese and milk, beating with a wooden spoon until smooth and creamy. Stir in the chopped herbs. Reheat for a few moments, stirring constantly, then pile onto four warmed plates • Arrange the salmon fillets on top of the mash, then pop a slice of the chilli garlic butter on top of each one Recipe from the Alaska Seafood Marketing Institute.