Crispy Salmon With Dill Sauce

Boil a kettle

Cut your waxy potatoes (skin on) into large bite-sized pieces

Add the chopped potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 12-15 min or until fork-tender

Meanwhile, rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up & slice into thin strips

Tear your white cup mushrooms into bite-sized pieces (this saves time and creates an interesting texture)

Chop your dill finely, including the stalks

Combine 3 tbsp [4 1/2 tbsp] [6 tbsp] flour with a pinch of salt and pepper on a large plate

Pat your salmon fillet[s] dry with kitchen paper

Transfer the salmon to the seasoned flour and pat until evenly coated, shaking off any excess

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your salmon fillet[s], season with a pinch of salt and pepper and cook for 9-10 min, turning once halfway, or until cooked through

Tip: Your salmon is cooked through when it's opaque and flakes easily

Once the potatoes are tender, add the sliced spring greens and cook for 2-3 min further

Drain the potatoes & spring greens, drizzle with olive oil and season with salt and pepper

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a medium heat

Once hot, add the mushrooms and cook for 2-3 min or until starting to crisp

Once the mushrooms are crisped, add your vegetable stock mix, white wine vinegar, clotted cream and 150ml [200ml] [250ml] milk to the pan, then cook for 2 min or until the sauce is slightly thickened

Add the chopped dill and season with a generous grind of black pepper – this is your sauce bonne femme