SHL Recipe: Bentong ginger & turmeric marinated salmon trout fillet with left-over mash potatoes balls

This is a simple and quick to do dish, especially when my toddler says he is hungry and wants to eat.
I tend to keep marinated items in my fridge ready-to-cook for such "emergencies".    The potato balls are quick and easy to make and a good way to use left-over mash potatoes.  I use our farm-produced Bentong ginger and turmeric concentrates in many ways and this is an easy way to add nutritional value to a meal allowing you to focus on taste and not be burdened with thinking about how healthy it is.

Ingredients:
Fillet of salmon trout approximately 300g
2 tablespoon of Bentong ginger and turmeric concentrate
1 tablespoon organic coconut oil.
Salt to season.

Method:
Marinate the salmon fillet in the ginger&turmeric concentrate with a pinch of salt for at least 30 minutes.  This can be prepared ahead of time, ready-to-cook at a moment's notice.
Heat a skillet with 1 tablespoon coconut oil on medium-high heat.
Place the salmon fillet skin-side down.  To get a crispy skin, do not touch the side on the skillet until you see it "loosen" from the skillet.  It is then ready to be turned over to cook on the other side.    When it has "loosened" from the skillet, it is done.

Potato balls.
Ingredients:
Left-over mash potatoes or freshly made mash potatoes.
1 organic free-range organic egg ( or whatever egg you have on hand)
1 tablespoon of coconut oil

Method:
Mix the egg into the mashed potatoes.
Heat skillet with the coconut oil.
Drop small scoops of potato mixture and allow it to brown before turning it over.

Thought behind the meal
Something that is quick and easy to do yet nutritious.
The salmon trout provides for lots of good fatty acids as well as minerals.
Cooking in organic coconut oil lends a nice, rich taste to the salmon while at the same time providing those great health benefits.
A binding agent was needed in order to create the mash potato balls and this was achieved with the addition of the egg, further adding nutrition.  Apart from the nutrition, the golden yellow egg yolk provides a nice color to the potato balls.