Fried Salmon in Dill Sauce with Rocket New Potatoes
Nutrition per serving
| Calories | 402 kcal |
| Protein | 37.1 g |
| Carbs | 18.4 g |
| Fats | 20.1 g |
| Saturated Fat | 3.4 g |
| Monounsaturated Fat | 10 g |
| Polyunsaturated Fat | 3.8 g |
| Sugars | 0.9 g |
| Fiber | 2.6 g |
| Sodium | 299 mg |
Ingredients
| Salmon Fillets | |
| New Potatoes | |
| Fresh Dill Weed | |
| Arugula (Rocket) | |
| Lemon | |
| Capers (canned) | |
| Margarine (80% fat with salt) | |
| Olive Oil |
Preparations
1. Preheat the grill to high.
1. Preheat the grill to high.
2. Chop the potatoes into quarters.
3. Chop the dill leaves.
Cooking Instructions
1. Cook the potatoes in a medium pot of boiling water and cook for about 10 minutes until tender. Drain and return the potatoes to the pot.
1. Cook the potatoes in a medium pot of boiling water and cook for about 10 minutes until tender. Drain and return the potatoes to the pot.
2. In a frying pan, heat ½ a tbsp of olive oil over medium heat. Add the salmon skin side down and cook for about 3 minutes, then finish cooking under the grill for 3 minutes without turning the fish over.
3. Remove the fish from the grill and return to the hob. Add ½ a tsp of margarine to the pan and add a small squeeze of lemon juice over the salmon. Add a tsp more of margarine and cook until the margarine is frothy and slightly golden. Remove the pan from heat and stir in the chopped dill and capers with a pinch of salt and pepper.
4. Add the rocket to the pan with the potatoes and gently toss with a pinch of salt and pepper.
5. Serve the salmon on top of the potatoes and rocket with the dill and caper sauce drizzled over the top.