Salmon with Mustard-Dill Cream and Potato-Pea Skillet

Juicy pan-fried salmon meets a creamy mustard-dill sauce and a potato-pea skillet. The dish is quick to make and reliably succeeds even for beginners.

By yumbelo-Küche · 2 servings · 30 minutes

Ingredients

• 300 g Skinless salmon fillet
• 400 g waxy potatoes
• 150 g peas (frozen)
• 150 g sour cream
• 1 EL medium-hot mustard
• 1 Bund dill
• 1 Stück lemon
• 1 Stück small shallot
• 1 EL cooking oil
• salt
• pepper
• 1 Prise pinch of sugar

Method

1. Wash the potatoes and cut them into roughly 2 cm cubes. Cook them in a pot of salted water for about 12 minutes until al dente, then drain and let them dry.
2. Finely dice the shallot. Coarsely chop the dill and halve the lemon, squeeze one half and use the other for zest.
3. For the sauce, stir together the sour cream, mustard, half of the dill, 1 tsp lemon zest, 1 tbsp lemon juice, a pinch of sugar, salt and pepper, then refrigerate.
4. Pat the salmon dry and season with salt and pepper. Heat the oil in a large pan and fry the salmon skin-side up for about 4 minutes, then flip and fry for another 2 to 3 minutes until it is still slightly glassy inside. Remove and keep warm.
5. In the same pan, sweat the shallot briefly until glassy. Add the potato cubes and fry for 5 to 6 minutes until crispy. Add the peas and cook for 3 minutes more, then season with salt and pepper.
6. Arrange the potato-pea skillet on plates, place the salmon on top and serve with the mustard-dill sauce. Sprinkle with the remaining dill.