Words and Images by Fiona Hugues
Grilled Salmon Fillets with New Potatoes & Sticky Lemon Dressing
Citrus and seafood is a given, but this sweet and sour version makes it ever so summertime swanky. Don’t be afraid to try this lemony sticky vinaigrette with other types of fish and even chicken, and it’s great with both.
For a smashing brunch option try the dill cream on a bagel with some salmon, soft salad leaves or wilted spinach, a drizzle of the vinaigrette and maybe a fried egg.
4 salmon fillet pieces, skin on
10–12 Pearla or Jersey Benne potatoes sliced lengthways
salt & pepper
¾ cup crème fraiche
⅓ cup fresh dill, finely chopped
2 small lemons, sliced and some juice
1 cup caster sugar
½ cup white wine vinegar
¼ cup rice wine vinegar
¼ tsp dill seeds
1 tsp yellow mustard seeds
salad & rocket leaves
crusty bread to serve
FOR THE POTATOES
Preheat your oven to 200°C fan bake. Cut the potatoes in half, place in a bowl, drizzle with a little olive oil and a sprinkle of salt and toss to coat. Lay out on a lined baking tray and bake until golden and tender, around 25 minutes.
FOR THE VINAIGRETTE
In a small saucepan over medium heat, place the sugar, dill seeds, yellow mustard seeds, salt and pepper and vinegars in a saucepan. Bring to a simmer and stir to dissolve the sugar. Add the sliced lemons and turn down the heat slightly. Continue to cook until it becomes syrupy and slightly reduces and the lemons are softened, around 10–12 minutes. Remove from heat, add a squeeze of lemon juice and check seasoning. Set aside, it will thicken further as it cools. Store in an airtight container in the fridge up to three weeks.
Stir the chopped dill through the crème fraiche, season and add a little squeeze of lemon. Stir to combine, taste and set aside in the fridge.
Pat the salmon fillets dry with a paper towel and season. Heat your grill and cook them skin side down until the skin is crispy and you can see the salmon is cooking up the side of the fillet. (The flesh will look lighter when it’s cooked.) Flip and continue to cook for a further 2–5 minutes depending on how you like your salmon. (I like mine a little rare on the inside.) Set aside to rest.
Smear the dill cream on your serving plate. Nestle the potatoes in it and lay down the cooked salmon fillets. Sprinkle over salad leaves and rocket then drizzle the salmon with some of the sticky vinaigrette. Season with salt and pepper.
Serve with sliced crusty bread to mop up the juices.