B-well Crispy Pan-Seared Salmon and Fennel Baby Potatoes
(16 Apr 2018)

B-well Crispy Pan-Seared Salmon and Fennel Baby Potatoes Expresso

B-well Crispy Pan-Seared Salmon and Fennel Baby Potatoes
 
Recipe by Nicole Snelling
 
Serves 2
 
2x 150g Salmon fillets, skin on
B-well cooking spray
Salt and pepper
 
Using a paper towel, dry all the sides of the fish thoroughly and season with salt and pepper.
Heat a medium frying pan to a medium-high heat, using the B-well Canola cooking spray, spay the pan evenly to ensure the entire surface area is covered well.
Add the salmon fillets, skin side down to the pan. Press the fillets down firmly to ensure the skin does not shrink to much.
Cook the fillets for 4-5 min until the skin lifts easily lifts off the pan and is golden brown, then flip each fillet and cook for a further 2-3min until the salmon has cooked through. Serve the fillets with the cream cheese sauce and baby potatoes.
 

Cream cheese sauce
125g Cream cheese
¼ Cup White wine
¼ Red onion, finely chopped
2 Tbsp Gherkins, finely chopped
2 Tbsp capers
½ lemon, juiced
Handful fennel, finely chopped
 
Heat a small sauce pot to a medium heat. Pour the white wine and the cream cheese into the pot, bring it to a light simmer. Add the onions, gherkins, capers, lemon juice and fennel, stir with a wooden spoon or spatula to combine the ingredients. Allow to simmer for 1-2min. Serve with the salmon fillets and baby potatoes.
 
Baby potatoes
250g Baby potatoes, boiled
2 Tbsp B-well Canola oil
2-3 Garlic cloves, finely chopped
Handful fennel finely chopped
 
Heat up the oil to a medium-high heat in a medium frying pan. Add the potatoes to the pan and sauté them until crispy and golden brown, 5-7min. Add the garlic and sauté for another 1-2 minutes, then add fennel and season with salt and pepper. Give the potatoes a light toss to coat them evenly with the fennel and seasoning.
Serve the potatoes with the salmon and cream cheese sauce.

 

 

 

 

 

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