Pan‑fried Salmon Fillet with Chives Sauce over Vegetables
Pan‑fried salmon fillet with chives sauce on vegetables is a recipe featuring fresh ingredients from the saltwater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g red‑skin potatoes (e.g., Laura)
- 250 g enoki mushrooms (or small brown button mushrooms as substitute)
- 250 g soy sprouts (frozen)
- Salt
- 1 handful chives
- 100 g natural yogurt
- 1 lemon (juice)
- 4 salmon fillets (about 150 g each)
- flour (for dusting)
- 4 tbsp rapeseed oil
Instructions
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1.
Wash the potatoes and steam them for about 30 minutes. Clean the mushrooms and cut them into smaller pieces if desired. Cook the beans in boiling salted water, still frozen, for 5‑6 minutes until al dente.
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2.
Rinse the chives, shake dry, and slice finely into small ribbons. Whisk the yogurt with half of the chives until smooth. Season with a little lemon juice and salt. Drain the beans, season, and let them drain. Steam the potatoes, peel, and cut into 1 cm cubes.
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3.
Rinse the salmon, pat dry, drizzle with lemon juice, season with salt and pepper, and lightly dust one side with flour. Tap off excess flour.
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4.
Heat 2 tbsp oil in a large pan and sauté the mushrooms for 2‑3 minutes while stirring. Add the potatoes and beans, stir briefly, and let them heat through. Season with salt and pepper.
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5.
Cook the salmon on the floured side in the remaining hot oil in another pan until crisp, about 2 minutes. Flip and cook the other side at reduced temperature for 2‑3 minutes until done.
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6.
Arrange the vegetables on a plate, place one fillet on top of each portion, drizzle with yogurt sauce, and sprinkle with the remaining chives before serving.
