Pan Fried Salmon
with Warm Potato Salad and Heritage Tomatoes
- Fish
- Milk
Did you know that oily fish is absolutely perfect for boosting your brain and memory power? Luckily for you, salmon is an oily fish! After you’ve cooked this roasted salmon with our sweet tomatoes and crushed potatoes, your brain will be very happy with you. Enjoy your dinner! *can't this be more about premium ingredients being simple but flavourful etc? concened they won't see it as premium enough, but it is using high quality produce.
Ingredients
200 unit(s)
Salmon Fillets
(Contains: Fish)
350 grams
Salad Potatoes
200 grams
Premium Tomato Mix
1 bunch(es)
Dill
2 pot(s)
Cider & Horseradish Wholegrain Mustard
12 milliliter(s)
White Wine Vinegar
40 grams
Wild Rocket
112.5 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
2 tbsp
Olive Oil
Instructions
Bring a large saucepan of water to the boil with a pinch of salt for the potatoes. Chop the new potatoes into 2cm chunks. Add the potatoes to the pan of water and boil until you can easily slip a knife through, 10-12 mins. When cooked, drain in a colander and allow to sit for a few minutes before returning to the pan, off the heat.
Meanwhile, halve the tomatoes (quarter any particularly large ones) and pop in a bowl. Finely chop the dill (stalks and all), reserving a few fronds for decorating. Stir the white wine vinegar, olive oil (see ingredients for amount) and a pinch of sugar (if you have any) into the tomatoes. Season well with salt and pepper and set aside.
Meanwhile, heat a frying pan on high heat with a drizzle of oil. Season the salmon on both sides with a pinch of salt and pepper. Lay the salmon into the pan, skin-side down, lower the heat to medium and fry until the skin is crisp, 6-8 mins. Turn and cook on the other three sides for a minute or so. IMPORTANT: The salmon is cooked when opaque in the centre.
While the salmon cooks, stir the cider and horseradish mustard, creme fraiche and chopped dill through the warm potatoes, gently crushing them with a fork as you do (this isn't a mash; it's a refined crush!). Season well with salt and pepper.
Just before you are ready to serve, toss the rocket through the tomato salad.
Serve the warm crushed potato salad on plates topped with a salmon fillet. Artfully arrange the rocket and tomato salad around the plate and finish with a few sprigs of reserved dill. Enjoy!
