I posted this a long time ago and it was very popular, so here it is again. I love fennel and it works brilliantly with fish. Here I’ve pan fried the fennel until caramelised which makes it sweet and delicious. The potato salad has been given a lovely freshness by adding yogurt instead of mayonnaise.
The recipe
Seared Salmon with Dill Potato Salad & Caramelised Fennel
- Serves 2
Ingredients
Dressing (shake together in a jam jar)
Method
Pan fry the seasoned fennel in a little olive oil on a medium-high heat for roughly 4 minutes on each side, or until golden. Set aside.
In the same pan season the salmon fillets with salt and pepper. Place the salmon skin side down in a hot pan with a little oil. Cook for 5 minutes or until the skin is golden and crisp. Turn the salmon over and cook for another 3 minutes. Now turn the heat off and let the salmon sit in the pan for 10 minutes. The residual heat will cook the salmon through.
Mix the yogurt together with the capers, dill and 2 teaspoons of the dressing.
While the potatoes are still warm, slice into quarters and coat in the yogurt mixture.
Arrange on a plate and serve.
https://www.simplyfoodbymandy.co.uk/post/seared-salmon-with-dill-potato-salad-caramelised-fennel
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Pan fry the seasoned fennel in a little olive oil on a medium-high heat for roughly 4 minutes on each side, or until golden. Set aside.
In the same pan season the salmon fillets with salt and pepper. Place the salmon skin side down in a hot pan with a little oil. Cook for 5 minutes or until the skin is golden and crisp. Turn the salmon over and cook for another 3 minutes. Now turn the heat off and let the salmon sit in the pan for 10 minutes. The residual heat will cook the salmon through.
Mix the yogurt together with the capers, dill and 2 teaspoons of the dressing.
While the potatoes are still warm, slice into quarters and coat in the yogurt mixture.
Arrange on a plate and serve.