Pan-fried Salmon Steaks on Crushed New Potatoes

Pan-fried salmon steaks with crushed new potatoes and salad, courtesy of Potato Council.


  • 2 salmon fillets
  • 400g of medium new potatoes, quartered
  • 1 lime rind
  • 100g of asparagus tips
  • 140g of mixed salad leaves
  • 7 tbsp olive oil
  • 2 tbsp fresh parsley
  • 1 clove of garlic, crushed
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tsp lemon juice
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 20 mins
  • Price per person: £4.62
  • Store cupboard: Cook's
  • Calories per serving: 520
  • 5-a-day per serving: 2.1
  • Print Recipe
Pan-fried Salmon Steaks photo

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  1. Mix together half the herbs with the lime rind and 1 tbsp oil and use to coat the fish. Cover and place in the fridge until required.
  2. Place the potatoes in a pan of lightly salted boiling water, cover and simmer for 15-20 minutes or until tender.
  3. After 15 minutes heat 1 tbsp of the oil in a frying pan, add the fish and fry for 2-3 minutes on each side.
  4. Drain the potatoes and coarsely crush with 2 tbsp of oil and herbs with the garlic and seasoning.
  5. Meanwhile, to make the salad dressing, mix together the lemon juice and 3 tbsp olive oil. Season with salt and pepper and set aside.
  6. Then pile the potatoes onto individual serving plates topped with the fish and the asparagus tips. Serve immediately with the salad.

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