Epicure Recipe Card #8: Warm salmon, potato & dill salad

This time of year is wonderful for cooking and entertaining as the sunsets are late and low and the weather permits for light, summery fare during the day and slightly heartier meals in the evenings. Gone (mostly) is the oppressive heat and sticky humidity which seems to plague Sydney’s summers in more recent years.

This recipe is not so much a salad in its own right as pan-fried fish served with a potato salad. Everyone has their own favourite or a version of their mother’s potato salad, so feel free to serve this alongside your salmon instead. I went and mixed spreadable cream cheese through mine thinking it was a brilliant idea as salmon and cream cheese are always so happy in each other’s company. What really would have worked better is something runnier like sour cream or crème fraîche.

The salmon I’ve used is skinless as opposed to fillets with the skin on as pictured on the recipe card. That is what I had my hands on and it worked well nonetheless. The chunkier end was cooked very much to my liking but unfortunately that meant the flatter end was a little overcooked. Overall a very filling dish despite its unassuming size, which can be attributed to the oiliness of the salmon and the starchiness of the potatoes.

Pan-fried Salmon with Warm Potato Salad

(adapted from The Age – Epicure 50 Best Recipe Cards, recipe by Jill Dupleix)

Ingredients:

·         2 small-medium potatoes, peeled & sliced

·         ½ tsp seeded mustard

·         1 tsp baby capers, rinsed (optional)

·         2 tbs sour cream, crème fraîche or mayonnaise

·         1 tbs cooking oil

·         2 fillets of salmon, pinboned

Method:

1. Place potatoes in a saucepan with enough cold water to cover. Salt well, bring to the boil then simmer until potatoes are tender but still firm. Drain and set aside.
2. Heat oil in a non-stick pan on medium-high heat. Season salmon and place flat-side down in pan. Cook until browned and crisp. Turn to the other side and cook to your liking. Remove and set aside to rest while preparing potato salad.
3. Mix together mustard, capers and sour cream. Add drained potatoes and adjust seasoning if necessary. To serve, divide potato salad amongst plates and top with fillet of salmon. Garnish with fresh, soft herbs or a side salad if desired.

happy cooking!