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Pan-Fried Salmon in a Dill and Butter Sauce

Pan-Fried Salmon in a Dill and Butter Sauce

with Rocket New Potatoes

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For your Quick Dish of the week we didn’t need to make things complicated - the ingredients spoke for themselves. If you’ve never much liked eating the skin on salmon give it a second chance as this cooking method makes it crispy and delicious!

Tags:Not Suitable for CoeliacsHealthySeafood First
Allergens:FishMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit(s)

Salmon fillet

(ContainsFish)

½ tsp

New Potatoes

½ bunch(es)

Dill

0.3 unit(s)

Rocket

1 tsp

Lemon

1 tbsp

Capers

unit(s)

Butter

(ContainsMilk)

Not included in your delivery

unit(s)

Salt

Pepper

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1598.288 kJ
Energy (kcal)382 kcal
Fat18.0 g
of which saturates6.0 g
Carbohydrate31 g
of which sugars0.0 g
Dietary Fiber0 g
Protein25 g
Salt0.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Frying Pan
Plate
Zester
Instructionsarrow up iconarrow up icon
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1

Boil a pot of water with ½ tsp of salt for the potatoes. Wash the potatoes and chop them into quarters. Put the potatoes in the boiling water for around 10-12 mins or until just soft enough to eat. Drain and keep to the side.

2

Meanwhile, chop 1 tbsp of fresh dill leaves and keep to the side. Season the salmon fillets on both sides with a pinch of salt and pepper and pre-heat your grill to high.

3

Pre-heat a frying pan on medium-high heat with 1 tbsp of olive oil. Once the pan is hot lay in the salmon skin side down. Leave it to cook for around 4 mins and resist the urge to move the fish, as it may stick to the pan.

4

Remove the pan from the heat and put under the grill for around 5 mins with the handle facing outwards.

5

After 5 mins take the pan from under the grill using a tea towel or oven glove to touch the hot handle. Place the pan back on the hob and add 1 tsp of butter (if you don’t have butter use olive oil instead).

6

Once the butter has melted and starts to foam squeeze in the juice of a ⅓ of the lemon and spoon the juices over the salmon, then remove it to a plate.

7

Add another couple of tsp of butter to the pan and cook until it foams and goes slightly brown (they call this ‘beurre noisette’, but you can call it foamy butter). Take the frying pan off the heat, scatter in the dill and the capers and season with a bit of salt and black pepper.

8

Toss together the rocket and new potatoes with a pinch of salt and pepper. Grate over a bit of lemon zest for a burst of citrus flavour. Portion out the potatoes, place the salmon on top and pour over a bit of the dill and caper sauce.