Pan-Fried Salmon Fillet with New Potato Salad and Zingy Mini Shrimp Salsa

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Difficulty
easy
Serves
2 people
Meal course
Dinner
Posted by
Posted on
1 .
For the salsa
1/2 tbsp
Olive oil
1 tsp
Butter
1 whole
Shallot - peeled and finely chopped
250 ml
White wine
1 tbsp
Fresh dill - finely chopped
1 tbsp
Fresh parsley - finely chopped
1 tbsp
Capers - finely chopped
150 grams
Prawns
1 whole
Lemon - Juice
1 tsp
Sugar
2 .
For the salad
12 whole
New potatoes
2 Portions
Mixed leaves
1 handful
Radishes - finely sliced
3 .
For the salmon
2 whole
Salmon fillet
1 Twist
Salt and pepper
1/2 tbsp
Olive oil
1 small nob
Butter
Pan-Fried Salmon Fillet with New Potato Salad and Zingy Mini Shrimp Salsa
  1. To make the salsa, gently sauté the onions in the butter and the oil until soft but not quite golden. Add the wine and simmer until reduced by half. Stir in the remainder of the ingredients and simmer for 3 minutes.
  2. Cut your potatoes so they are all roughly the same size and cook in boiling salty water until softened.
  3. Meanwhile, heat the oil in a frying pan until hot and then fry the salmon, skin down for 3 minutes or so until the skin is nice and crispy. Flip the salmon over onto the other side for 30 seconds to 1 minute (depending on the size) and add the nob of butter, making sure the salmon is well coated.
  4. Plate all your salad and potatoes, lay the salmon on top and then drizzle with the shrimps and the juice.

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