Pan-fried Salmon with Warm Shrimp Vinaigrette

Succulent salmon steaks seared until golden, topped with a warm buttery shrimp, caper, and potato vinaigrette and fresh watercress.

Healthy Seafood Main Course Salmon Pan-Fried

Estimated Nutrition

Calories

931.1

kcal / serving

3724.2 kcal total

Carbs

24.1g

per serving

96.5 g total

Fat

74.6g

per serving

298.4 g total

Protein

48.7g

per serving

194.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

2 tbsp

Dairy

Butter

2 tbsp

NutsSeeds

unit

Salt

for seasoning

unit

Black Pepper

freshly ground, for seasoning

tbsp

Flat leaf Parsley

chopped fresh

OilsFats

135

Olive Oil

9 tbsp divided for frying and vinaigrette

Seafood

800

Salmon Steak

4 steaks on the bone, 200g each

200

Shrimp

peeled Morecambe bay shrimps

Vegetables

500

Potato

peeled and cut into 1cm cubes

tbsp

Caper

drained

bunch

Watercress

leaves only

Method

Season the salmon steaks with salt and pepper.

Spoon the potato and shrimp mixture over the salmon and drizzle with juices.

Heat 15ml of olive oil and all the butter in a pan and fry salmon for 3 minutes per side.

Set the salmon aside on a warm plate to rest while reserving the pan juices.

Heat 30ml of oil in a second pan and fry potato cubes for 15 minutes.

Add capers and shrimps to the salmon pan and cook for 2 minutes.

Stir in white wine vinegar and the remaining 90ml of olive oil.

Add parsley and fried potatoes to the mixture and cook for 2 minutes.

Place salmon on plates and garnish with watercress leaves.