How To Make Confit of Salmon with New Potato & Crab Crush & Dill Drizzle
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Serves:
Ingredients
- 4 salmon fillets
- 500g new potatoes, boiled and crushed
- 200g crabmeat
- 1 lemon
- Fresh dill, for garnish
- Salt and pepper, to taste
- dill drizzle:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp chopped dill
- Salt and pepper, to taste
Instructions
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Preheat the oven to 210°C (410°F).
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Season the salmon fillets with salt and pepper, then place them in a baking dish.
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Pour enough olive oil over the salmon to completely cover it.
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Bake the salmon in the preheated oven for 30 minutes, or until cooked through and tender.
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In a separate bowl, combine the crushed new potatoes and crabmeat. Squeeze the juice of half a lemon over the mixture and season with salt and pepper.
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For the dill drizzle, whisk together the olive oil, lemon juice, chopped dill, salt, and pepper.
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To serve, divide the potato and crab crush among 4 plates. Place a salmon fillet on top of each and drizzle with the dill sauce. Garnish with fresh dill and lemon wedges, if desired.
Nutrition
- Calories : 380kcal
- Total Fat : 15g
- Saturated Fat : 2.5g
- Cholesterol : 70mg
- Sodium : 360mg
- Total Carbohydrates : 25g
- Dietary Fiber : 4g
- Sugars : 2g
- Protein : 35g
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