Recipes

Pan-fried Fillet of Alaska Sockeye Salmon with Crushed Potatoes and a Florida Grapefruit and Dill Sauce

Ingredients

  • 4 fillets of Alaska Sockeye Salmon, skin on
  • 400g baby new potatoes
  • 2 tbsp olive oil
  • 1 tbsp sea salt
  • Salt and pepper

For the dressing

  • 1 Florida Grapefruit
  • 4 tbsp olive oil
  • 2 tbsp fresh dill, chopped
  • 1 tbsp honey
  • Salt and pepper

Instruction

  1. Cook the potatoes in a large pan of salted boiling water until tender.
  2. When cooked, drain and leave to cool for 10 minutes.
  3. Pour the olive oil into a roasting tray and heat up in the oven, then add the potatoes.
  4. Using a potato masher or your hands, squash the potatoes once and season with a little sea salt and pepper.
  5. Cook the potatoes in a pre-heated oven for 30 minutes at 180c or until golden and crispy.
  6. Meanwhile, dry the fish with a piece of kitchen towel as it is vital that your fish is dry before oiling and seasoning with sea salt and pepper.
  7. Pre heat a large non-stick frying pan, then add the fish skin side down.
  8. Cook on a medium heat for 7-8 minutes or until the skin is crispy and golden; you should see the fish changing colour from red to pink.
  9. Turn the fish over and cook for a further 3-4 minutes.
  10. To make the dressing, add the zest and juice from the Florida Grapefruit into a bowl.
  11. Add the olive oil, dill, and honey before whisking together.
  12. Season with a little salt and pepper.
  13. Remove the crushed crispy potatoes from the oven and serve with the Alaska Sockeye Salmon and the Florida Grapefruit dressing.

Ingredients

  • 4 fillets of Alaska Sockeye Salmon, skin on
  • 400g baby new potatoes
  • 2 tbsp olive oil
  • 1 tbsp sea salt
  • Salt and pepper

For the dressing

  • 1 Florida Grapefruit
  • 4 tbsp olive oil
  • 2 tbsp fresh dill, chopped
  • 1 tbsp honey
  • Salt and pepper

Preparation

1. Cook the potatoes in a large pan of salted boiling water until tender.

2. When cooked, drain and leave to cool for 10 minutes.

3. Pour the olive oil into a roasting tray and heat up in the oven, then add the potatoes.

4. Using a potato masher or your hands, squash the potatoes once and season with a little sea salt and pepper.

5. Cook the potatoes in a pre-heated oven for 30 minutes at 180c or until golden and crispy.

6. Meanwhile, dry the fish with a piece of kitchen towel as it is vital that your fish is dry before oiling and seasoning with sea salt and pepper.

7. Pre heat a large non-stick frying pan, then add the fish skin side down.

8. Cook on a medium heat for 7-8 minutes or until the skin is crispy and golden; you should see the fish changing colour from red to pink.

9. Turn the fish over and cook for a further 3-4 minutes.

10. To make the dressing, add the zest and juice from the Florida Grapefruit into a bowl.

11. Add the olive oil, dill, and honey before whisking together.

12. Season with a little salt and pepper.

13. Remove the crushed crispy potatoes from the oven and serve with the Alaska Sockeye Salmon and the Florida Grapefruit dressing.

Share :

Print
Recipes