I adore salmon, partly because you don’t have to do much to it. Its perfect raw in a tartare or on its own as sashimi. When I cook it, I like to pan fry or grill it briefly, doing very little else.
I do like a sauce, and dill and salmon are a flavour match made in heaven. I made this light and delicious dressing to go with my pan fried salmon. Its packed with flavour and wonderful to serve with hot or cold fish. I love cold grilled salmon on an open sandwich or in a salad. You could also spread this dressing on a variety of canape bases and top with a small shard of fish. A perfect idea for the Christmas party season.
To cook your salmon, simply rub the fillet with olive oil and pan fry on both sides until golden and cooked through to your preference. I’m fond of keeping it a little pink and raw on the inside. I also always leave the skin on and cook that side a bit longer as I love crispy fish skin. Always remember when cooking fish that you cook presentation side down first (opposite to the skin side). Squeeze over fresh lemon juice to serve.
The flavours of this dressing develops with time, so if possible make this before.
- 250g creme fraiche (about 1 cup)
- 2 T mayonnaise (about 1 dessert spoon)
- 2 T finely chopped dill (about 15g)
- juice of 1/4 of a lemon
- freshly ground black pepper and salt to taste
- Mix all of the above ingredients, and season to taste.
I look forward to connecting with you again