Seared salmon with preserved lemon & caper salsa and crisp potatoes
Prep
15 mins
Cook
50 mins
Servings
4
Difficulty
Medium
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
- 500 gramsscottish prime fillet of salmon(pack No.1 Scottish Prime Fillet of Salmon)
- ½ tsptable salt
- 1 tbspolive oil
- 1 kilosbaby new potatoes(halved, larger ones quartered)
- 6 tbspessential olive oil(olive oil, for roasting)
- 3preserved lemons(halved, flesh and seeds discarded, skin finely chopped)
- 3 tbspnonpareille capers(nonpareille capers, drained)
- 3 tbspextra virgin olive oil
- ¼ tspcaster sugar
- 1garlic(crushed)
- 1echalion shallot(finely chopped)
- ½lemon(juice)
- 20 gramsdill(leaves finely chopped)
- 1cucumber(cut into ribbons with a veg peeler)
- 275 gramsbaby plum tomatoes(halved)
- 90 gramswild rocket
- 2 tspsumac
- 2 tbspextra virgin olive oil(or to taste)
- 1 tbsppomegranate 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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