Crispy-skinned salmon with potato and dill salad
Delight in a flavorful meal with our Crispy-Skinned Salmon paired with a refreshing Potato and Dill Salad. This easy-to-follow recipe features perfectly seared salmon fillets and a tangy salad made with tender potatoes, creamy sour cream, and fresh scallions. Ideal for a quick weeknight dinner or a special occasion, this dish promises a satisfying blend of textures and tastes that everyone will love. Ready in just under an hour, it’s a nutritious and delicious option for any seafood lover.
Cook time 25 min
Prep time 25 min
Ingredients:
4 potatoes1 cup sour cream
1 cup scallions
1.50 lb salmon
2 tsp olive oil
Elevate your weeknight meal with this delicious and nutritious crispy-skinned salmon paired with a refreshing potato and dill salad. This dish combines tender potatoes, creamy sour cream, and aromatic dill with perfectly seared salmon for a satisfying and flavorful experience.
Instructions:
- Wash the potatoes thoroughly and cut them into even-sized chunks.
- Place them in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over high heat. Once boiling, reduce the heat to a simmer and cook for 10-15 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and let them cool slightly.
- In a large mixing bowl, combine the potatoes with the sour cream and chopped scallions.
- Season with salt and pepper to taste.
- Gently mix until all the potatoes are well coated with the sour cream mixture.
- Optional: Sprinkle with fresh dill for an extra burst of flavor and a pop of color.
- Set aside.
- Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
- Heat the olive oil in a large, non-stick skillet over medium-high heat.
- Once the oil is hot, place the salmon fillets in the skillet, skin-side down.
- Press lightly on the salmon with a spatula to ensure the skin makes good contact with the pan.
- Cook for 4-5 minutes, or until the skin is crispy and the salmon is mostly cooked through.
- Flip the salmon and cook for an additional 1-2 minutes, or until the salmon is just cooked through and flakes easily with a fork.
- Divide the potato and dill salad among 4 plates.
- Place a crispy-skinned salmon fillet next to the salad on each plate.
- Garnish with additional fresh dill, if desired.
- Serve immediately and enjoy your delicious, crispy-skinned salmon with potato and dill salad.
Tips:
- Ensure salmon skin is dry before cooking to achieve maximum crispiness.
- Boil the potatoes until they are fork-tender but not falling apart for the best salad texture.
- Allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
- Use a non-stick pan to prevent the salmon from sticking and to ensure even cooking.
- Be careful not to overcrowd the pan when cooking the scallions to achieve a nice caramelization.
Combining the rich, crispiness of salmon with a cool and creamy potato and dill salad creates a perfectly balanced meal that's both hearty and light. This recipe is not only quick and easy but also promises a delightful burst of flavors in every bite. Enjoy this elegant dish for an impressive dinner any night of the week.
Nutrition per serving
4 ServingsCalories 490kcal
Protein 40g
Carbohydrates 40g
Fiber 4.44g
Sugar 4.33g
Fat 22g
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