Pan-fried Salmon in Heavenly Sauce with Potatoes

Very classic Swedish flavours. Don't be afraid of the roe! It adds delicious salty flavour and consistency and is commonly used in our cuisine. It's like a cheaper caviar. The salmon on our food order is sustainable and "KRAV" certified.

Durability:
1–2 days
Prep time:
10 mins
Cooking time:
35 mins
Total time:
45 mins

Ingredients

Servings:
Free of charge
1 lemon, cut in wedges
1 bag potatoes (app. 12 medium potatoes in bag), peeled
2 pack salmon fillets, frozen (comes in pack of 2)
2 tblsp cooking oil
salt and pepper
100 ml white wine
1 tub creme fraiche 34%
1 tub creme fraiche, light 13%
1 stock cube, fish (available in 1-pack)
2 tblsp roe, red
1 pack chives, fresh, finely chopped
1 small bag greens, mixed lettuce, hardier kind (65 g in a bag)
1 pack dressing mix, herb garden (comes in pack of 3)
3 tblsp olive oil
3 tblsp water

Tips!

Instructions

  1. Boil potatoes.
  2. Salt & pepper salmon fillets. Fry in oil or butter on quite medium heat on both sides until they get nice colour.
  3. Remove salmon from pan. Add white wine to pan and boil for 30 sec. Add cream fraiche and fond du chef, whisk together and simmer for a few mins. Add roe and salmon fillets and cook for a couple of more minutes until the salmon is cooked through. Add chives. Taste sauce and adjust with salt and pepper.
  4. In the meantime, whisk together olive oil, water and dressing mix. Toss with salad, but only use as much dressing as neccessary.
  5. Serve salmon with potatoes, salad and lemon wedges.

‍