Pan-Seared Salmon with Creamy Herb Sauce by Briony Blenman

Ingredients

• 1 salmon fillet
• 200 g miniature new potatoes
• 500 ml chicken stock
• 1 tbsp butter
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 clove garlic, minced
• 200 ml fish bone broth
• 2 tbsp crème fraîche
• 1 tbsp fresh parsley, chopped
• 1 tsp dijon mustard
• 1 tbsp lemon juice
• 1 bundle asparagus
• 1 lemon wedge
• 1 tbsp fresh dill, chopped

Instructions

1. Add potatoes to a saucepan, cover with chicken stock, and cook for 15 minutes until just tender.
2. Drain potatoes and return to the hot pan with butter, season with salt and pepper, toss until glossy, and finish with dill.
3. Season salmon with salt, pepper, and olive oil. Place skin-side down in a cold non-stick pan over medium heat.
4. Cook for 5–6 minutes until skin is crisp. Flip and cook for 4 more minutes until just cooked through. Remove from pan and set aside.
5. In the same pan, lower heat and add garlic. Cook for 30 seconds until fragrant.
6. Pour in fish bone broth and simmer for 5–7 minutes until reduced by about half.
7. Remove pan from heat. Whisk in crème fraîche, then stir in parsley, Dijon, and lemon juice. Season to taste
8. Return salmon to the pan briefly to coat with sauce.
9. Grill asparagus until just tender and lightly charred. Finish with a squeeze of lemon and a pinch of salt.