Seared salmon with preserved lemon & caper salsa and crisp potatoes

Name: Seared salmon with preserved lemon & caper salsa and crisp potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 500 g pack No.1 Scottish Prime Fillet of Salmon; ½ tsp table salt; 1 tbsp olive oil

This punchy salsa made with preserved lemon works so well with salmon’s rich flavour, and the crispy potatoes are a perfect accompaniment.

5 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins

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500g pack No.1 Scottish Prime Fillet of Salmon
½ tsp table salt
1 tbsp olive oil

For the potatoes

1kg baby new potatoes, halved, larger ones quartered
6 tbsp olive oil, for roasting

For the salsa

3 preserved lemons, halved, flesh and seeds discarded, skin finely chopped
3 tbsp nonpareille capers, drained
3 tbsp extra virgin olive oil
¼ tsp caster sugar
1 small clove garlic, crushed
1 echalion shallot, finely chopped
½ lemon, juice
20g pack dill, leaves finely chopped

For the salad

1 cucumber, cut into ribbons with a veg peeler
275g pack baby plum tomatoes, halved
90g wild rocket
2 tsp sumac
2 tbsp extra virgin olive oil, or to taste
1 tbsp pomegranate molasses, to taste

Preheat the oven to 200°C, gas mark 6. Boil the potatoes in salted water for 10 minutes until almost tender, then drain and allow to steam for a few minutes. Add the 6 tbsp oil to a large baking tray, heat in the oven for 2-3 minutes, then toss the potatoes in to coat. Roast for 25 minutes, then crush with a spoon so they partially collapse. Turn to coat in the oil, then roast for 20-25 minutes more, until crisp and golden.
Meanwhile, make the salsa by mixing all the ingredients together with a little salt and plenty of black pepper. Set aside. Season the salmon all over with the table salt and let it sit on kitchen roll for 20 minutes, to firm up and slightly cure the edges.
When the potatoes have 15-20 minutes left, heat a frying pan on high and add 1 tbsp oil. Pat the salmon dry with more kitchen roll. Fry, skinside down, for 2½ minutes, then carefully flip and fry for 2½ minutes more.
Transfer the salmon to a baking tray, skin-side down, and cook beneath the potatoes for 6-8 minutes, or until opaque and it flakes easily with a fork. Remove from the oven, cover the fish with foil and leave to rest for 2-3 minutes while the potatoes finish cooking.
Mix the salad ingredients together and dress with the extra virgin olive oil, pomegranate molasses and seasoning. Serve portions of salmon with the salsa spooned over, and the potatoes and salad on the side.

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