Served with coarse mash, baked beets, and watercress
Recipe for pan-fried salmon
Easy and delicious everyday dish. This dish doesn’t take long to make and is full of vibrant colors and healthy ingredients.
It was sooooo delicious!
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Servings: Serves
Pan-fried Salmon
Served with coarse mash, baked beets, and watercress
Ingredients
Skin-roasted salmon
- 4 pcs. Salmon Fillet With Skin
- Sugar
- Salt
- Oil Olive Oil or Butter
Coarse leek/potato mash
- 4 pcs. Baked Potato
- 2 pcs. Leek
- 97 gram Whipping Cream
- Salt
- Pepper
- Butter
Baked beets
- 500 gram Beetroot Raw
- 128 gram Balsamic Vinegar
- 63 gram Honey Liquid
- Lemon
- Salt
- Pepper
Serving
- Watercress
Instructions
Pan-fried Salmon
- The fish is gently dried off and sprinkled with salt and a pinch of sugar on the flesh side. The fish is fried skin-side down in oil on a hot pan.
- Gently press the fish with a spatula to prevent it from curling – the skin should have contact with the pan to become deliciously crispy.
- When the fish starts to turn opaque and the skin is nicely browned, add butter to the pan and turn the fish on the opposite side for 10-15 seconds.
- Ready to serve.
- Peel the potatoes and cut them into cubes of approximately 2 x 2 cm.
- Clean the leeks and cut them into slices.
- Sauté the vegetables in a pot.
- Add water until it covers the vegetables.
- Cook for approximately 10 minutes.
- Drain the cooking water, but save some to thin out the mash if needed.
- Roughly mash the potatoes.
- Add the cream and some reserved cooking water until you reach the desired consistency.
- Season with salt and pepper.
- Peel the beets and cut them into wedges (bite-sized pieces).
- Place them in an ovenproof dish.
- Mix 8 tablespoons of balsamic vinegar and 3 tablespoons of honey and pour it over the beets.
- Cut the lemon into quarters – squeeze over the beets and place them in the dish (not to be eaten, just for flavor).
- Bake in a preheated oven at 220°C (fan) for 15 minutes covered with foil – then stir and bake the beets for another 15 minutes.
- Serve the dish with watercress or a light salad.
Notes
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