Peel and chop potatoes and boil in a saucepan of water until soft; drain. Place the 2 tablespoons butter, 1/4 cup milk and chicken stock in a bowl and microwave on high for 1 minute. Mash potatoes and gradually pour in prepared mixture; mix well.
Wash salmon in a bowl with salted water and drain. Mix salmon with 2/3 of the olive oil and 1 tablespoon of salt and put aside.
To make the sauce; place a small saucepan on low-medium heat, melt the butter and add lemon juice, milk, dried dill and garlic. Allow to simmer (not on too high heat) while you cook salmon.
In a large frypan, heat remaining 1 tablespoon olive oil on a medium heat. Place slices of salmon in frypan. Cook for 5 minutes each side – more or less depending on your preference. To serve, place some mash in the centre of a plate, put the salmon on top then drizzle with sauce.
Thanks for a fantastic recipe. I have made it many times over. The only thing I do slightly different, is to cook the salmon 1/3 way through on both sides in a fry pan, and then pop it into a pre-heated moderate oven until its cooked all the way through.
08 Jul 2009
I followed the recipe except for dill which I don't have on hand. I used tarragon to replace it and it works. Thank you for the easy recipe that I could follow as it was my first time making sauce for salmon (usually I have it plain with only salt and pepper). And I steamed the fish instead, and it was good. The mashed potatoes was tasty.
11 Jul 2013