Fried Salmon in Dill Sauce with Rocket New Potatoes
Nutrition per serving
| Calories | 358 kcal |
| Protein | 35.9 g |
| Carbs | 7.8 g |
| Fats | 20.1 g |
| Saturated Fat | 6 g |
| Monounsaturated Fat | 8.7 g |
| Polyunsaturated Fat | 2.3 g |
| Sugars | 0.4 g |
| Fiber | 1.2 g |
| Sodium | 233 mg |
Ingredients
| Salmon Fillets | |
| New Potatoes | |
| Fresh Dill Weed | |
| Arugula (Rocket) | |
| Lemon | |
| Capers (canned) | |
| Butter (salted) | |
| 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 butter to the pan and add a small squeeze of lemon juice over the salmon. Add a tsp more of butter and cook until the butter 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.