Pan-fried salmon steaks with cucumber-and-dill salsa
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- Phillippa Cheifitz
- 4, but the method stays the same whether cooking f
- Easy
- Dairy free Health conscious Heart friendly Pescatarian
- 30 minutes
- 30 minutes
- Eikendal Chardonnay 2004
- Buy Ingredients Here
Ingredients
- 4 portions salmon, about 200g each
- Olive oil
- Flaky salt and milled pepper
- For the salsa, mix together
- 6 small crisp cucumbers, chopped
- 30-45 ml chopped dill
- 1 green chilli, seeded and chopped
- 6 red salad onions, chopped
- 4-6 radishes, chopped
- 15 ml olive oil
- Flaky salt and milled pepper to taste
- For the potatoes
- 500-700 g potatoes, scrubbed and cut into chunks
- Olive oil
- Flaky salt and milled black pepper
Cooking Instructions
Moisten the fish with oil. Sear in a hot non-stick pan to seal and brown. Season and place on a baking sheet lined with non-stick baking paper. Before serving, bake at 180°C for 5 minutes.
To bake the potatoes: Moisten the potatoes with olive oil and season. Flatten into a single layer on a baking sheet. Bake at 220°C, one shelf above the middle until browned and crusty, about 30 minutes.
To serve: Serve salmon steaks with the salsa and hot crusty potatoes.
TASTE’s take:
This is a great method for preparing salmon. You can sear the fish ahead of time and finish it off in the oven when the potatoes are ready. The salsa, cooled with cucumber and gently spiked with chilli, can also be made ahead of time and chilled.
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