Swedish Dill Salmon with New Potatoes
A Swedish dinner sized for one person, ready in 22 minutes.
Per portion
Calories from protein 19%, carbs 16%, fat 65%. Estimated from the ingredients.
Roughly £3.30 a portion.
Method
- 1
Boil the halved new potatoes in salted water for 12–15 minutes until a knife slides in easily, then drain.
- 2
Meanwhile, finely grate the zest from the lemon and cut a wedge from it to serve. Season the salmon with salt, pepper and the zest. Melt about a third of the butter in a frying pan over a medium heat and fry the salmon skin-side down for 4 minutes, then flip and cook for 3–4 minutes more, spooning the butter over it. Lift it onto a warm plate.
- 3
Add the rest of the butter to the pan and let it melt and foam. Squeeze in the juice from the rest of the lemon, stir in most of the dill and season. This is the sauce, so be generous with it.
- 4
Plate the salmon and potatoes, sprinkle the potatoes with a pinch of salt, and spoon the lemony butter over both. Scatter over the last of the dill and serve with the lemon wedge.
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/swedish-dill-salmon-with-new-potatoes/
