This salmon is wonderful, with it’s crispy skin and lovely lemony sauce, and served with a delightful dill, potato and bean salad.

I often serve it at my degustation lunches as it has that wow factor and tastes divine ♥

Ingredients:

• 4 salmon fillets, boned
• 2 tbsp olive oil
• 20gm butter – for cooking salmon in
• 25gms butter for lemon sauce
• 2 tbsp lemon juice (more if needed)

Method:

1. Dry salmon skin, and season both sides.
2. Heat oil and butter in a hot pan and sear salmon skin side down first to crisp.
3. Turn over and cook until done to desired level (I like it medium not rare)
4. Take out of pan to rest on warmed plates.
5. Add remaining butter and lemon juice and stir around pan juices, add 1 tbsp dill, season to taste, then drizzle over salmon.

To Serve:

After placing cooked salmon on warmed serving plate, using a food presentation ring spoon potato & dill salad into ring and level off, remove ring, and repeat with all plates.

Dill & Potato Salad

• 3 Desiree potatoes, cooked and cut into cubes
• ¼ cup whole egg mayonnaise
• 1 heaped teaspoon of Dijon mustard
• 2 tbsp chopped fresh dill
• ¼ cup cooked frozen peas
• ¼ cup cooked broad beans, de-shelled and de-podded
• 2 green shallots sliced thinly
• Salt & pepper to taste

Mix together and chill in refrigerator.

Please leave a comment below or on the Instagram or Facebook post if you like this recipe I love feedback ♥