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Dill & mustard crusted salmon with carrot & potato fritter & green beans

25 MIN


Serving amount:
  • 2 salmon fillets
  • 1 dijon mustard sachet
  • 1 carrot
  • 1 green beans bag
  • 2 Dutch cream potatoes
  • 1 shallot
  • 1 dill bunch

Allergrens: Fish, onion

Pantry staples: Cooking oil, salt, olive oil

Specialised equipment: Absorbent paper

Chef's note: This cooking method cooks the salmon slowly, giving you a delicious result. 


1. Prepare the ingredients

Preheat oven to 140C fan forced. Wash the vegetables. Peel and grate the carrot. Peel and grate the potato. Thinly slice the shallots into rounds. Trim the ends from the beans and halve. Finely chop the dill.

2. Salt the carrot and potato

Place the carrot and potato in a bowl, combine with a good pinch of salt and leave for 2 minutes. Squeeze all the water out of the potato mixture. 

3. Shape the fritters

Split the mixture into even portions per person and shape into a round puck shape, about 1 cm high.

4. Cook the fritters

Heat a generous splash of oil in a frying pan over medium heat. Add the fritters and cook for 5 minutes on each side or until cooked through and crisp. Drain on absorbent paper. You may cook in batches, just leave enough space in the pan for flipping and add more oil if needed.

5. Cook the salmon

Meanwhile, place the salmon, skin side down, onto a lined baking tray. Spread the dijon mustard over the top of the salmon and bake in the preheated oven for 10 minutes or until just cooked. Remove from the oven and press some of the dill onto the mustard.

6. Cook the beans

Bring a saucepan of salted water to the boil. Cook the beans in the boiling water for 2 minutes. Remove and wash under cold water to cool.

7. Make the bean salad

Combine the cooled beans with the remaining dill and the shallots.

8. To serve

Divide the salmon, fritters and bean salad between serving plates. Finish off each dish with a drizzle of olive oil.