Norwegian Baked Salmon with Dill Sauce
A Norwegian dinner sized for one person, ready in 22 minutes. About 460 kcal and 32 g protein.
Per portion
Calories from protein 28%, carbs 28%, fat 44%. Estimated from the ingredients.
Roughly £3.40 a portion.
Method
- 1
Preheat the oven to 200°C (fan 180°C).
- 2
Boil the potatoes in salted water for 12–15 minutes, adding the green beans for the last 4 minutes, until a knife slides easily into the potatoes, then drain.
- 3
Finely grate the lemon zest and mix with a little of the dill, a pinch of salt and plenty of black pepper. Rub over the salmon and bake for 12–14 minutes until just cooked through.
- 4
Keep back a small sprig of the dill, then stir the rest of the dill, a squeeze of lemon and a pinch of salt through the soured cream.
- 5
Serve the salmon with the potatoes, beans and dill sauce, topped with the reserved dill sprig.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/norwegian-baked-salmon-with-dill-sauce/
