Pan Fried Salmon, Confit Potatoes and Pickled Peppers


‘Those were the most amazing potatoes’ I was told. Yes, well if you were gently simmered under a load of olive oil with garlic and thyme….. Not low calorie for sure , extravagant and absolutely delicious, just the right about of give, salty, infused with a hint of garlic and thyme and perfect with salmon and peppers peppers which add the right about of sharpness to cut through the oil. Full of goodness from the salmon and perfect for an easy impressive looking dinner.

Pan Fried Salmon with Confit Potatoes and Peppers
Serves 2
2 Salmon Darnes about 250gr each seasoned really well on both sides
2 tbsp rapeseed oil
1 tbsp butter

Pickled Red Pepper
2 Cooked Red Peppers thinly sliced
1 spring onion
2 tbsp white wine vinegar – I use Forum
Salt and Pepper
1 tbsp chopped coriander

4 medium waxy potatoes peeled and thinly sliced
Olive oil to cover

Pour the oil into a pot
Add the potatoes and bring to a gently boil
When bubbles are just rising to the surface, reduce the heat low
and cook for about 10 minutes
Test with a knife – they will just give and you know they are done
Set aside still under the oil

Combine all the Escabeche ingredients and set aside until needed

Heat 2 tbsp of oil in a hot pan
Place the fish in the pan skin side down and leave to cook without moving it
It will get golden and crispy after about 3 minutes
Add the butter, turn the pan down a bit and baste your salmon until it is cooked to your liking about 5 minutes more

Remove the potatoes with a slotted spoon and place on to serving plate, place salmon over the top and add the pepper escabeche and serve.

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