Crispy-skinned salmon with potato and dill salad
This crispy-skinned salmon is paired with a creamy potato and dill salad, creating a deliciously balanced dish. The tender potatoes, fresh scallions, and aromatic dill complement the crispy salmon for a satisfying meal.
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.
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.
Crispy-skinned salmon with potato and dill salad FAQ:
Cook the salmon for 4-5 minutes skin-side down until the skin is crispy, then flip and cook for an additional 1-2 minutes until just cooked through. The salmon is done when it flakes easily with a fork.
Store any leftover salmon and potato salad in separate airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a skillet or microwave.
Yes, you can substitute salmon with other firm fish like trout or Arctic char. Adjust cooking times slightly as different fish may cook at different rates.
You can substitute sour cream with plain Greek yogurt, mayonnaise, or a dairy-free alternative, depending on your dietary preferences.
The potatoes are done when they are fork-tender; this typically takes about 10-15 minutes of simmering after boiling. Test by piercing with a fork; they should feel soft but not mushy.
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.
Nutrition per serving
4 ServingsCalories 490kcal
Protein 40g
Carbohydrates 40g
Fiber 4.44g
Sugar 4.33g
Fat 22g
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