Pan-seared salmon with dill sauce and potatoes

Tip: tap a step to mark it as done.

1. Boil the potatoes

   Peel the potatoes, cut any larger ones in half, and place in a pot. Cover with water, add salt, and boil for 15–20 minutes, until tender. Drain and leave in the pot with the lid on.

2. Make the sauce

   Melt the butter in a small saucepan, add the flour, and cook, stirring constantly, for 1 minute without letting it brown. Gradually pour in the milk and cream, whisking to prevent lumps. Cook the sauce over low heat for 5 minutes, until thickened.

3. Add the dill and seasonings

   Stir the chopped dill, lemon juice, sugar, and salt into the sauce. If it is too thick, thin it with 1 tbsp milk.

4. Sear the salmon

   Pat the fillets dry and season with salt and pepper. Heat the oil in a skillet and place the fillets skin-side down in the pan. Cook over medium-high heat for 4–5 minutes, until the skin is crisp and the flesh is opaque about two-thirds of the way up the sides. Flip and cook for another 1–2 minutes.

5. Serve

   Place the potatoes on plates with the salmon alongside, skin-side up, and spoon the dill sauce over the top. Sprinkle with the remaining dill.

Tip: Press the fillets down with a spatula for a few seconds as soon as they go into the pan to keep the skin from curling and help it crisp evenly.

This recipe was translated from the Slovak original: Losos na panvici s kôprovou omáčkou a zemiakmi