A super-quick-to-put-together Salmon dish to cook for your friends. The best part of the dish for me is the instant pickled cabbage. Whilst the flavour is not quite as developed at a traditional pickle, which has days or weeks to mallow, this instant pickle adds a shot of vinegar, sweet and salty that works so well with the oily salmon. With dried dill and caraway added in to the mix, it is super delicious and goes equally as well with a roast pork shoulder or crumbed schnitzel and mash. Being an instant pickle, and not properly preserved, you can treat as you would any other salad dish and consume within a couple of days.
4 Tasmanian salmon fillets, skin on, each weighing 120-150g
salt and freshly cracked black peppers
4 Ruby Lou potatoes, sliced into 1cm rounds
1/2 cup olive oil
1/4 cup fresh dill
fresh wild rocket leaves, to serve (optional)
Quick Pickled Cabbage
1/2 cup rice wine vinegar
2 tablespoons white sugar
1 tsp salt
1 tsp dried dill
1 tsp caraway seeds
freshly cracked pepper
1/4 red cabbage, very finely shredded
4 tablespoons jarred horseradish cream
4 tablespoons sour cream
freshly cracked salt & pepper
- Preheat the oven to 190 degrees Celsius.
- Arrange the potato slices on a tray in one layer and drizzle over the olive oil. Roast for 45 minutes or until they are golden and crisp.
- While the potatoes are roasting, continue preparing the sides.
- To make the quick pickled cabbage, place the vinegar, salt, sugar, dill, caraway and pepper in a bowl and stir briefly. Add in the finely shredded cabbage, stirring really well so that it is completely coated in the pickling solution. Set aside at room temperature as you continue the recipe (or if making in advance, store, covered, in the fridge for up to a couple of days).
- To make the horseradish cream, mix all the ingredients together and set aside (or store, covered, in the fridge until needed.)
- Once the potatoes are cooked, remove from the oven and transfer to a plate. Leave the oven on and set aside the baking tray for finishing cooking the salmon fillets.
- Pat the salmon fillets dry and season the skin side with a little salt and freshly cracked pepper.
- Heat a frypan on high heat and pour in a few tablespoons of olive oil. Arrange each piece of salmon in the pan, skin side down. Allow to cook on med/high heat for 5 minutes or so until the skin is completely crisp. If the skin is burning, the heat may need turning down slightly.
- Flip each piece of salmon over and continue to cook on the other side until golden.
- Remove each piece and arrange on the baking tray that was used for the potatoes. Place the tray in the oven and continue to cook until your liking. For medium, it will only need a few minutes.
- While the salmon is finishing off, divide the horseradish cream, potatoes and pickled cabbage between four plates.
- Once the salmon is cooked, add one fillet per plate, then garnish with the fresh dill and fresh rocket. Serve immediately.
- Substitute Tasmanian salmon with hot smoked salmon or even cold smoked salmon. Allow about 80-100g per person.
- If you can find fresh horseradish, finely grate and mix together with sour cream. Combine about 2 tablespoons with about 4 tablespoons sour cream. Taste and season with salt and freshly cracked black peppers.
- Substitute rice wine vinegar with white vinegar or apple cider vinegar.
- You can make the pickled cabbage and horseradish cream up to 1 or 2 days before serving.