Pan-Seared Salmon with Kumara Purée & Dill Sauce
A recipe from New Zealand.
🇳🇿 New ZealandsalmonkumarapureedillhighProteinseafoodfancyspecialheartHealthypanSeared
Nutrition (per serving)
480Calories
46 gProtein
28 gCarbs
24 gFat
6 gSugar
900 mgSalt
Ingredients
- 800 g Salmon fillets (skin-on)
- 800 g Kumara (peeled & chopped)
- 1/2 cup Fresh dill (chopped)
- 150 ml Cream
- 60 g Butter
- from 2 lemons Lemon juice
- 100 ml White wine
- 3 tbsp Olive oil
- to taste Salt & pepper
Method
- Boil kumara until soft, mash with butter, cream, salt & pepper until smooth purée. Keep warm.
- For sauce: simmer wine and lemon juice until reduced, whisk in dill and seasoning.
- Season salmon, sear skin-side down 4 min until crisp, flip 2–3 min until medium.
- Spoon purée onto plates, place salmon on top, drizzle dill sauce around – elegant NZ salmon with creamy kumara and fresh dill sauce.
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