Pan-fried Fillet of Alaska Sockeye Salmon with Crushed Potatoes and a Florida Grapefruit and Dill Sauce


4 fillets of Alaska Sockeye Salmon skin on
400g baby new potatoes
2 tbsp olive oil
1 tbsp sea salt
2 tbsp olive oil
Salt and pepper

For the sauce:

1 Florida Grapefruit
4 tbsp olive oil
2 tbsp fresh dill, chopped
1 tbsp honey
Salt and pepper


1) Cook the potatoes in a large pan of salted boiling water until tender.
2) When cooked drain and leave to cool for 10 minutes.
3) Pour the olive oil into roasting tray and heat up in the oven, then add the potatoes.
4) Using a potato masher or your hands squash the potatoes once and season with a little sea salt and pepper.
5) Cook the potatoes in a pre-heated oven for 30 minutes at 180c or until golden and crispy.
6) Meanwhile, dry the fish with a piece of kitchen towel as it is vital that your fish is dry before oiling and seasoning with sea salt and pepper.
7) Pre heat a large non-stick frying pan, then add the fish skin side down.
8) Cook on a medium heat for 7-8 minutes or until the skin is crispy and golden, you should see the fish changing colour from red to pink.
9) Turn the fish over and cook for a further 3-4 minutes.
10) To make the dressing add the zest and juice from the Florida Grapefruit into a bowl.
11) Add the olive oil, dill, and honey before whisking together.
12) Season with a little salt and pepper.
13) Remove the crushed crispy potatoes from the oven and serve with the Alaska Sockeye Salmon and the Florida Grapefruit dressing.