Seared Salmon, Potato and Sun Dried Tomato Puree and a Lemon and Caper Sauce

This recipe was the result of the incredible power of marketing! A local supermarket managed to get me to buy 3 salmon steaks, 200 grams each, for a decent price. Can’t say that I regret it, the fish was really good and the sauce and side dish proved to be wonderful companions.

For the meat: 

3 pieces of salmon, 200 grams each. 

Prepare a magic potion of equal amounts of olive oil and lemon juice (for the quantity I used I mix in 3-4 tbs. of each) and brush the salmon with it. On high heat, put the fish in the hot pan, skin side up and cook for around 5 minutes. Turn the fish upside down and cook for another 3-4 minutes. These timers really depend on the thickness of the meat and can be adjusted to your fish. 

The sauce: 

4 tbs. of capers, 

the juice of half a lemon, 

4 cloves of garlic, 

150 grams of butter,
1 tbs fennel seeds

olive oil, 

salt and pepper, 

some lemon zest. 

Start by heating up 2 tbs. of oil and cook the thinly sliced garlic for 30 seconds. Add the capers, lemon juice, salt, pepper, lemon zest, fennel seeds and bring to a simmer. Add the butter and cook until the sauce thickens (in my case 10 minutes on medium heat). The time needed for this is, again, up to you, you can leave it to be more liquid or thicker.

The side dish: 

500 grams of potatoes, 

150 grams of diced sun dried tomatoes, 

milk, 

salt, pepper. 

Boil the spuds in salted water until they are thoroughly cooked. Add in the rest of the ingredients, including the oil from sun dried tomatoes and mix in with a potato masher (or just put it the trusty kitchen mixer). The amount of milk added is, you guessed it, up to you, the more you add the softer, smoother but also runny the puree will get. 

There you have it, another incredible easy to make and delicious recipe. 

Just put the sauce on top of the meat and sprinkle diced spring onions (or chives) and some more lemon zest on top.    

Enjoy,