Entree: Norway – Oslo & Eastern Norway – Stekt Laks (Pan-seared salmon fillets seasoned simply and served with a creamy dill mustard sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Additional 2 min

Total 35 min

Ingredients

- 4 salmon fillets, approx. 6 oz (170 g) each, skin-on
- 1 1/2 lb (680 g) new potatoes or small waxy potatoes
- 2 tbsp (16 g) all-purpose flour for dusting
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 ml) coarse sea salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/2 cup (120 ml) sour cream or crème fraîche
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) fresh dill, chopped, plus extra for garnish
- Lemon wedges for serving

Instructions

1. Place potatoes in a saucepan, cover with cold salted water, bring to a boil and cook until tender, 12–15 minutes depending on size. Drain and keep warm.
2. While potatoes cook, mix sour cream, Dijon mustard, lemon juice, and chopped dill in a small bowl; season with a pinch of salt and pepper. Chill until serving.
3. Pat salmon fillets dry with paper towels and season both sides with 1 tsp (5 ml) sea salt and 1/2 tsp (2.5 ml) black pepper. Lightly dust the flesh-side with 2 tbsp (16 g) flour, shaking off excess.
4. Heat a large skillet over medium-high heat and add 1 tbsp (15 ml) olive oil and 2 tbsp (28 g) unsalted butter. When the butter foams and is just beginning to brown, place fillets skin-side down and press gently for 15 seconds to prevent curling.
5. Cook skin-side down until skin is crisp and the fish is cooked about two-thirds of the way through, 4–5 minutes depending on thickness. Flip and cook flesh-side 1–2 minutes more until just cooked through (internal temperature about 125–130°F / 52–54°C for medium).
6. Remove salmon to a warm plate and rest 1–2 minutes. If desired, squeeze a little lemon over fillets.
7. Serve the stekt laks with boiled potatoes, a generous spoonful of dill-mustard cream sauce, extra dill, and lemon wedges.