I love salmon and I love dill and I love oranges/tangerines/lemons…
This was the perfect Saturday late lunch/early dinner combination.
1 salmon fillet
pink salt & black pepper
1 bay leaf
1 garlic clove
1/2 cup chopped dill
3 – 4 tbs butter
3 – 4 tbs milk/hot water from the potatoes
Squeeze the juice from tangerine and season it with salt and pepper.
Put the salmon into the juice and let marinade for 2- 3 hours
(I was in hurry so mine was in the juice for about 30 minutes).
Peel the potatoes, cut them into smaller pieces.
Bring water to a boil in a large enough pot and add the potatoes;
salt them and let them cook until soft.
When potatoes boiled, transfer to a blender,
add 2 tbs butter, the milk and the garlic and puree everything.
Mix the mashed potatoes with the dill.
Add more salt if necessary.
Heat a frying pan on medium high.
Add 1 tbs butter in it and move it around.
Place the salmon fillet in the pan skin down.
Add 1/2 tbs on top of the fish and cover with a lid.
Let cook for 3- 4 minutes and flip on the other side.
Add some tangerine juice over the fish and let it cook for another 3- 4 minutes.
You don’t want to overcook it!
- Baked Salmon with Pecan- Garlic Crust (pickthecook.wordpress.com)