Brined Salmon, Seasonal Vegetables And A Creamy Dill Sauce Recipe
Celebrate the winning combination of pan-fried salmon, simple sautéed seasonal greens (like asparagus, courgettes and peas, and buttered new potatoes. The dish is complemented by a yoghurt and dill sauce for a fresh, bright and tangy flavour profile that balances out the richness of the butter and oily salmon.
- 4 salmon fillets, skin on, scored
- olive oil, for frying
- 70g of sea salt
- 30g of sugar
- 1l cold water
- 1 lemon, zested
- 1 tsp black peppercorns, crushed
- 600g of new potatoes
- 1/2 bunch of mint, leaves picked and chopped
- 1 knob of unsalted butter
- 200g of Greek yoghurt
- 2 tbsp of finely chopped dill, plus 2 extra sprigs, fronds picked and reserved
- 2 garlic cloves, finely grated
- 1 lemon, juiced
- 1 tbsp of unsalted butter
- 2 courgettes, cut into batons
- 200g of asparagus, trimmed, cut into thirds and halved lengthways (leave tips whole)
- 150g of frozen peas
- Start by brining the salmon. In a container, dissolve the salt and sugar in the cold water. Add the black peppercorns and lemon zest. Submerge the salmon fillets in the brine and refrigerate for 20 minutes
- Place the potatoes in a large saucepan of salted cold water. Bring to the boil and cook for about 15 minutes until tender. Drain and leave to steam-dry, then place in a serving bowl and toss with the knob of butter and the chopped mint. Keep warm
- Meanwhile, place all the ingredients for the dill sauce in a bowl with a pinch of salt and black pepper and whisk to combine. Set aside
- Remove the salmon from the brine (reserving 2 tablespoons of it) and pat dry
- For the vegetables, heat the butter in a large frying pan and add the courgettes. Sauté for 2 minutes until starting to soften, then add the asparagus and cook for a further 4 minutes, tossing regularly. Add the peas and the reserved brine, then cook for a further 3 minutes. Season lightly with salt and pepper and keep warm
- Whilst the vegetables cook, cook the salmon. Heat a frying pan over a medium high heat with a little oil. Place the salmon fillets in the pan skin-side down, pressing down lightly (or use a weight) to prevent curling. Cook for 5 minutes, until the skin is golden and crispy, then flip and cook for another 1-2 minutes until just cooked through. Transfer to a plate or tray to rest
- Divide up the warm vegetables onto plates and spoon over the dill sauce. Top with salmon fillets, skin-side up. Garnish with the reserved dill fronds, a drizzle of olive oil and a pinch of pepper. Serve with the warm potatoes on the side
Brining the salmon with aromats like lemon and black peppercorn imparts a fresh and layered seasoning and allows the salmon to retain its moisture during cooking. Start by brining the salmon. In a container, dissolve the salt and sugar in the cold water.
Add the black peppercorns and lemon zest. Submerge the salmon fillets in the brine and refrigerate for 20 minutes
Place the potatoes in a large saucepan of salted cold water. Bring to the boil and cook for about 15 minutes until tender.
Drain and leave to steam-dry, then place in a serving bowl and toss with the knob of butter and the chopped mint. Keep warm Meanwhile, place all the ingredients for the dill sauce in a bowl with a pinch of salt and black pepper and whisk to combine.
Set aside Remove the salmon from the brine (reserving 2 tablespoons of it) and pat dry
For the vegetables, heat the butter in a large frying pan and add the courgettes. Sauté for 2 minutes until starting to soften, then add the asparagus and cook for a further 4 minutes, tossing regularly.
Add the peas and the reserved brine, then cook for a further 3 minutes. Season lightly with salt and pepper and keep warm
Whilst the vegetables cook, cook the salmon. Heat a frying pan over a medium high heat with a little oil.
Place the salmon fillets in the pan skin-side down, pressing down lightly (or use a weight) to prevent curling. Cook for 5 minutes, until the skin is golden and crispy, then flip and cook for another 1-2 minutes until just cooked through.
Transfer to a plate or tray to rest Divide up the warm vegetables onto plates and spoon over the dill sauce.
Top with salmon fillets, skin-side up. Garnish with the reserved dill fronds, a drizzle of olive oil and a pinch of pepper.
Serve with the warm potatoes on the side
