Pan Fried Salmon Fillet and Simple Potato Salad

Salmon is one of the best things about living in Scandy – it’s not the best climate for fresh veg and fruit but after having a mean feed of salmon or mushrooms, or berries I can almost deal with it ;). And the potato salad is courtesy of mum, dead easy and very good.

  • Salmon, filleted
  • New potatoes
  • wholeseed mustard
  • 1 egg
  • olive oil
  • whatever you’d like to add to the salad (for example, leek, onion, herbs, bell pepper)
  • vinegar (whatever you fancy, for e.g. I typically use whitewine vinegar)
  • salt + black pepper
  1. Bone and scale the fish fillets.
  2. Slice into s portion per person
  3. Slice into the skin-side so that you don’t slice completely through the kin or fillet but leave a “gash” in the skin. Made those gashes at about 1/2 inch spacings. This helps the skin to go crispy and stops the fillet from curling up as the skin shrinks.
  4. Sprinkle the skin side with salt, making sure you get into the slices too
  5. Get a salad bowl and tip the yoke from the egg in (you can save the yolk for an omelet or something for breakfast)
  6. Add salt and pepper to taste
  7. Add about a heaped teaspoon of wholeseed mustard
  8. Whisk together
  9. Gradually (very gradually at first) add olive oil while whisking until you have something at mayonnaise consistency
  10. Carefully add a little vinegar, whisk and taste, until you are satisfied. Keep in ming the golden rule that it’s a lot easier to add more than take some out ;) Also I leave it being pretty rich as it tastes much less rich mixed in with the starchy potatoes.
  11. Slice any herbs or veges and add them to the mayonnaise. We used sliced leeks this time, sweated off a bit to take the edge off them.
  12. Boil the potatoes, strain and add the to the mayo.
  13. Set the potatoes aside and get a pan on a high heat (you don’t need to oil the pan as there should be plenty enough fat rendered out of the salmon to not have sticking issues)
  14. Lay the fillets in, skin side down. They should be done in around 5-10minutes depending on how thick they are. The skin should be crispy and delicious. If they’re looking a little over ready you can flip them at the last moment to finish off the flesh side.
  15. Serve and enjoy.

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