For the Scandinavian vibe, this is the perfect dish for two to share. Served with caramelised fennel which adds a sweetness and warmth.
Dressing (shake together in a jam jar)
- Juice 1/2 lemon
- 1 clove garlic crushed
- 1 tbsp olive oil
- Squeeze honey
- Handful finely chopped dill
Pan fry the seasoned fennel in a little olive oil on a medium-high heat for roughly 4 minutes on each side, or until golden. Set aside.
In the same pan season the Salmon fillets with salt and pepper. Place the salmon skin side down in a hot pan with a little oil. Cook for 5 minutes or until the skin is golden and crisp. Turn the salmon over and cook for another 3 minutes. Now turn the heat off and let the salmon sit in the pan for 10 minutes. The residual heat will cook the salmon through.
Mix the yogurt together with the capers, dill and 2 teaspoons of the dressing. While the potatoes are still warm, slice into quarters and coat in the yogurt mixture,
Arrange on a plate and serve.