In this luxurious fish dish, you'll combine tender salmon fillet with crunchy samphire. To keep it fresh, serve with lemon mayonnaise on the side.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
250 g
Baby potatoes
½ piece
Onion
½ piece
Garlic
¾ piece
Fennel
¼ piece
Lemon
2.5 g
Fresh dill
(May be present Celery)
25 g
Samphire
1 piece
Salmon fillet
(Contains Fish)
1 tablespoon
[Plant-based] butter
2.5 tablespoon
Olive oil
45 milliliters
Water
1.5 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Preheat the oven to 200°C. Wash the baby potatoes and cut them in half, then transfer to an oven dish and drizzle generously with olive oil. Season with salt and pepper, then toss well to coat. Roast in the oven for 25 – 35 minutes, tossing halfway.
In the meantime, chop the onion and crush or mince the garlic. Quarter the fennel and remove the tough core, then dice the fennel (see Tip). Melt the butter in a deep frying pan over medium-high heat and fry the onion for 2 - 3 minutes, then add the fennel and fry for 10 - 12 minutes until soft.
Tip: chop the fennel similarly to the onion, so as to ensure it cooks more quickly.
Deglaze with the water (see pantry for amount). Allow to simmer until most of the liquid has evaporated and add extra water if you would prefer the fennel to be softer. Meanwhile, juice the lemon and roughly chop the dill. In a small bowl, combine the mayonnaise with half a teaspoon lemon juice per person.
Pat the fish dry with kitchen paper and season with salt and pepper. Heat a generous drizzle of olive oil in a frying pan over medium-high heat and fry the fish for 1 - 2 minutes per side.
Meanwhile, heat a drizzle of olive oil in another frying pan over medium heat. Fry the garlic for 1 – 2 minutes, then add the samphire and fry for another 1 – 2 minutes.
Serve the baby potatoes on plates with the fennel alongside. Top the fennel with the salmon. Serve the samphire on top of the salmon and then garnish with the dill. Serve with the lemon mayo on the side.