Brined salmon, seasonal vegetables and a creamy dill sauce
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. 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.
Ingredients
Metric
Imperial
- 4 salmon fillets, skin on, scored
- olive oil, for frying
BRINE
- 70g of sea salt
- 30g of sugar
- 1l cold water
- 1 lemon, zested
- 1 tsp black peppercorns, crushed
POTATOES
- 600g of new potatoes
- 1/2 bunch of mint, leaves picked and chopped
- 1 knob of unsalted butter
DILL SAUCE
- 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
VEGETABLES
- 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
Method
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
- 70g of sea salt
- 30g of sugar
- 1l cold water
- 1 tsp black peppercorns, crushed
- 1 lemon, zested
- 4 salmon fillets, skin on, scored
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
- 600g of new potatoes
- 1 knob of unsalted butter
- 1/2 bunch of mint, leaves picked and chopped
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
- 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
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
- 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
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
- olive oil, for frying
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
GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime!
Get in touch
Please sign in or register to send a comment to Great British Chefs.
