Seared salmon with creamy potato salad

Step 1/4

• 2 salmon fillets
• ¼ tsp sweet paprika powder
• ¼ tsp ground coriander
• ¼ tsp ground cardamom
• ½ pinch white pepper
• ¼ tsp salt
• ½ tsp raw sugar

• bowl (small)

Preheat oven to 200ºC/390ºF. Make a rub with paprika powder, ground coriander, cardamom, white pepper, sugar and salt: Rub the salmon on all sides and leave to marinate for at least 30 minutes.

Step 2/4

• ½ kg new potato
• 20 g canola oil
• ½ tsp salt
• ½ bundle dill
• 1 scallions
• ½ cucumber

• knife
• cutting board

Halve or quarter the new potatoes, and rub with canola oil and salt, then bake for about 15 min. In the meantime, pluck and chop the dill, and cut the scallions into fine rings. Cut the cucumber into quarters lengthwise and remove the seeds, then cut into thin slices.

Step 3/4

• 150 g Skyr
• 30 g grainy mustard
• 1 tbsp honey
• ½ lemon
• ½ pinch salt
• pepper

• bowl (large)

For the dressing, mix the skyr with the dill, mustard, honey, lemon zest and juice. Fold the slightly cooled potatoes and cucumber and scallions into the dressing and season to taste.

Step 4/4

• 25 g canola oil

• frying pan
• palette knife

Heat canola oil in a frying pan and fry the salmon on for approx. 3 minutes on both sides over medium heat. Arrange the potato salad and add a piece of salmon to each. Garnish with more dill.

Enjoy your meal!