I’m trying to eat more fish at the moment, because, honestly, I don’t eat enough of it.
This is a perfect quick summer meal. It can be put together in just a few minutes with minimal preparation but you’ll still feel like you’re spoiling yourself and making the most out of a delicious piece of salmon.
If you’re like me and you’re a bit intimidated by cooking fish, don’t be! Seriously, it can’t get much easier than this. And you’ll be rewarded for your courage, because this is tastes absolutely gorgeous.
2 x 180g salmon fillets, deboned, skin on or off
½ cucumber, diced
Salt and pepper
For the dill sauce:
50g/2 heaped table spoons of sour cream
Juice of half a lemon, or to taste
Salt and pepper
1. Take your salmon out of the fridge and rest it for 5-10 minutes before cooking.
2. Make your sauce by whisking all of the ingredients together
3. Season the salmon fillets with salt and pepper and rub a small amount of oil over all of the sides.
4. Heat a fry pan on medium heat. Place the salmon fillets in the pan (skin side down first if using pieces with skin) and cook for 3 – 4 minutes, depending on the thickness. Flip the salmon over and cook for another 2 – 3 minutes (see note).
5. Serve your salmon with the diced cucumber and dill sauce.
Note: You want the salmon to be ‘just cooked’, and it’s nice if it’s still rosey on the inside. You’ll be able to see the sides of the salmon change colour as it’s cooking. It will be ready when it’s firm to the touch, the flesh flakes easily, and the colour is opaque. Try to avoid overcooking the salmon, as it will continue to cook through a little after you remove it from the pan.