Name: Norwegian Salmon with Dill Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: European
Ingredients: 4 salmon fillets, skin on if possible; 1 tbsp olive oil; ½ tsp salt; ¼ tsp black pepper; Finely grated zest of ½ lemon; 15g butter; 1 small shallot, very finely chopped; 75ml dry white wine or fish stock; 150ml double cream; 1 tsp Dijon mustard; 1 tbsp lemon juice; 2–3 tbsp finely chopped fresh dill; Salt and black pepper, to taste; 800g new potatoes; 200g green beans or asparagus; Lemon wedges; Extra fresh dill, optional

Method

10 mins prep20 mins cook30 mins total

Boil the new potatoes in salted water for 15–20 minutes, or until tender. Add the green beans for the final 4–5 minutes, then drain and keep warm.
Pat the salmon dry and season with salt, black pepper and lemon zest.
Heat the olive oil in a large frying pan over medium-high heat. Add the salmon skin-side down and cook for 4–5 minutes, pressing gently for the first few seconds so the skin stays flat.
Turn the salmon and cook for another 2–4 minutes, depending on thickness, until just cooked through. Transfer to a warm plate.
Reduce the heat to medium. Add the butter and shallot to the same pan and cook for 2–3 minutes until softened.
Pour in the white wine or stock and simmer for 2–3 minutes, scraping up any browned bits from the pan.
Stir in the cream and Dijon mustard. Simmer gently for 2–3 minutes until the sauce has thickened slightly.
Remove the pan from the heat and stir in the lemon juice and chopped dill. Taste and season with salt and black pepper.
Serve the salmon with the new potatoes and green vegetables, spooning the warm dill sauce over the fish. Finish with lemon wedges and extra dill if you like.