Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THIS is sort of a one-pan dinner, in that the salmon, vegetables and potatoes are all cooked together in the same pan. Dinners cooked in this way are very easy and sometimes you can get a great arrangement of flavours into the dinner. Here the main ingredients speak for themselves, and all you really need to do is bring them together with some lemon and herbs. There is a little bit of prep to do with pre cooking the potatoes and poaching the fish but this can be done in advance, even the day before if you wish. Serve this piping hot and with a green salad and French beans.
400g fresh salmon fillets
400g baby potatoes
½ lemon sliced
1 sprig fresh dill
2 leeks, sliced and washed
3 tbsp. olive oil
Rind of ½ lemon
Chopped flat leaf parsley
Salt and pepper
Place the potatoes in a large pot of cold salted water, place on a high heat and bring to the boil. Reduce to a simmer and cook for 5 minutes, before removing and draining the potatoes well.
Rinse the potatoes under cold running water and drain again. Set aside.
Meanwhile, make sure that the salmon fillets have no bones left. Place skin side up in a large pan, and cover with cold water. Season the water with a little salt and pepper, the fresh dill and slices of lemon. Place the pan on a medium heat and bring to the boil. Then remove from the heat and allow the salmon to continue to cook in the hot water until cooled slightly. Then remove the salmon and place on kitchen paper. When cooled peel back the skin and discard.
Heat the butter and oil in a large sauté pan, and sauté the leeks until softened, which should take 5 minutes. Meanwhile, cut each baby potato in 4 quarters and add to the pan, along with salt and pepper.
Cook the potatoes and leeks together until the potatoes have turned a light golden brown, this should take 10 minutes. Then flake the cooked salmon on top of the leek and potato and give it a light mix.
Place the pan under a hot grill for 5 minutes until crisped up slightly.
Tip the whole lot out on to a serving dish and scatter with the fresh chopped parsley and lemon rind.
Serve with a leafy salad and boiled French beans.