Seared salmon with preserved lemon & caper salsa and crisp potatoes

Name: Seared salmon with preserved lemon & caper salsa and crisp potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 500 grams waitrose 1 scottish prime fillet of salmon; 0.5 tsp table salt; 1 tbsp olive oil; 1 kilos baby new potatoes; 6 tbsp essential olive oil; 3 preserved lemons; 3 tbsp cooks’ ingredients nonpareille capers; 3 tbsp extra virgin olive oil; 0.25 tsp caster sugar; 1 garlic; 1 echalion shallot; 0.5 lemon; 20 grams dill; 1 cucumber; 275 grams baby plum tomatoes; 90 grams wild rocket; 2 tsp sumac; 2 tbsp extra virgin olive oil; 1 tbsp pomegranate molasses

Prep: 15 minsCook: 50 mins

Prep

15 mins

Cook

50 mins

Servings

Difficulty

Medium

Gluten-FreeDairy-FreeNut-FreeEgg-Free

(0)

This is one of my go to weeknight dinners because it looks impressive but comes together in just over an hour. The star is a beautiful piece of Scottish salmon, which I sear until the skin is crispy while keeping the flesh beautifully tender and packed with omega 3s that are brilliant for your heart and brain. What really sets this dish apart is the preserved lemon and caper salsa, which brings this gorgeous briny, punchy flavor that cuts through the richness of the fish perfectly. I serve it all alongside crispy roasted potatoes and a fresh salad, and honestly, it feels like restaurant food but requires minimal fuss in the kitchen. It's the kind of meal that makes you feel like you've really cooked something special without spending ages on prep.

Ella x

Ingredients

Servings:

500 gramswaitrose 1 scottish prime fillet of salmon(pack No.1 Scottish Prime Fillet of Salmon)
½ tsptable salt
1 tbspolive oil
1 kilosbaby new potatoes(baby new potatoes, halved, larger ones quartered)
6 tbspessential olive oil(olive oil, for roasting)
3preserved lemons(preserved lemons, halved, flesh and seeds discarded, skin finely chopped)
3 tbspcooks’ ingredients nonpareille capers(nonpareille capers, drained)
3 tbspextra virgin olive oil
¼ tspcaster sugar
1garlic(small clove garlic, crushed)
1echalion shallot(echalion shallot, finely chopped)
½lemon(lemon, juice)
20 gramsdill( pack dill, leaves finely chopped)
1cucumber(cucumber, cut into ribbons with a veg peeler )
275 gramsbaby plum tomatoes(pack baby plum tomatoes, halved)
90 gramswild rocket
2 tspsumac
2 tbspextra virgin olive oil(extra virgin olive oil, or to taste)
1 tbsppomegranate molasses(pomegranate molasses, to taste)

Detail level

Instructions

1
Preheat the oven to 200°C, gas mark 6. Boil the potatoes in salted water for 10 minutes until almost tender, then drain and allow to steam for a few minutes. Add the 6 tbsp oil to a large baking tray, heat in the oven for 2-3 minutes, then toss the potatoes in to coat. Roast for 25 minutes, then crush with a spoon so they partially collapse. Turn to coat in the oil, then roast for 20-25 minutes more, until crisp and golden.
2
Meanwhile, make the salsa by mixing all the ingredients together with a little salt and plenty of black pepper. Set aside. Season the salmon all over with the table salt and let it sit on kitchen roll for 20 minutes, to firm up and slightly cure the edges.
3
When the potatoes have 15-20 minutes left, heat a frying pan on high and add 1 tbsp oil. Pat the salmon dry with more kitchen roll. Fry, skinside down, for 2½ minutes, then carefully flip and fry for 2½ minutes more.
4
Transfer the salmon to a baking tray, skin-side down, and cook beneath the potatoes for 6-8 minutes, or until opaque and it flakes easily with a fork. Remove from the oven, cover the fish with foil and leave to rest for 2-3 minutes while the potatoes finish cooking.
5
Mix the salad ingredients together and dress with the extra virgin olive oil, pomegranate molasses and seasoning. Serve portions of salmon with the salsa spooned over, and the potatoes and salad on the side.

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