Crispy salmon with spring onion potato salad
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- Yield
- 4
- Difficulty Level Begginer
Ingredients
- 4 salmon fillets, skinned
- 3 tbsp. extra virgin olive oil, divided
- 800g/ approx. 1 ¾ lb. small potatoes, quartered
- 2 tbsp. fresh dill, chopped
- 2 spring onions, finely chopped
- 1 radish, grated
- 4 tbsp. sour cream
- 1 tbsp. fresh lemon juice
- 4 lemon wedges
- sea salt, freshly ground pepper
Directions
- 1. Potato salad:
- 2. In a pot, boil potatoes for about 20 minutes. Drain and set aside to cool.
- 3. In a small bowl whisk the sour cream, lemon juice and 2 tbsp. olive oil.
- 4. In a larger bowl mix the chopped spring onion, grated radish, fresh dill, salt and pepper.
- 5. Add the sour cream sauce to the larger bowl. Mix.
- 6. Add the boiled potatoes, toss until well coated.
- 7. Salmon:
- 8. Heat a nonstick pan over medium heat. Brush pan with 1 tbsp. olive oil.
- 9. Sprinkle salmon with salt and pepper, to taste.
- 10. Add fish to the pan; cook for about 9 minutes or until fish flakes easily with a fork, turn only once.
- 11. Spread the potato salad on each plate and top with the salmon fillet. Serve with lemon wedges and sprinkle with freshly ground pepper.
- Servings : 4
- Course : Main
- Ingredient : Dill, Lemon, Olive oil, Potatoes, Radish, Salmon, Sour cream, Spring Onions
