Salmon with Dill Potatoes, Cucumber and Skyr

Make salmon with dill potatoes, cucumber and skyr, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
130 g Salmon fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
200 g New potatoes (Raw weight, skins on.)
120 g Cucumber
50 g Radishes
80 g Skyr
4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
A small bunch, chopped Fresh dill
A splash White wine vinegar
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Boil the potatoes in salted water for fifteen minutes until a knife slides in easily.
2. Slice the cucumber and radishes thinly, toss with the vinegar and a pinch of salt, and leave them to soften for ten minutes.
3. Stir half the dill into the skyr with pepper.
4. Fry the salmon skin-side down in a sprayed pan over a medium-high heat for five minutes, then flesh-side for two.
5. Toss the drained potatoes with the rest of the dill and serve everything together.

Contains milk, fish and sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/salmon-dill-potatoes-cucumber-skyr

AI-generated images illustrating the recipe.

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