NZ Woman's Weekly

Nadia Lim’s pan-fried salmon with salsa verde recipe

  • Meal Type

  • Total time

    60 minutes
  • Servings

  • Courses


Fondant potatoes

  • 4 medium Agria potatoes, scrubbed (leave skins on), sliced into 1-2cm-thick rounds
  • 500ml chicken or fish stock
  • Leaves 2 sprigs of thyme or rosemary
  • 2 tbsp butter

Salmon and salsa verde

  • 4 x 120-150g portions Regal Salmon fresh fillets
  • 1/3 cup salsa verde (see recipe below)
  • Watercress salad
  • 1 large Granny Smith apple
  • ½ fennel bulb, finely sliced
  • Juice 1 lemon
  • 3 tbsp good-quality mayonnaise, crème fraiche or Greek yoghurt
  • 1 tsp Dijon mustard
  • Juice 1 orange
  • 4 handfuls watercress or baby rocket
  1. Preheat oven to 220°C.
  2. Arrange potatoes in a single layer in a large baking or casserole dish so that they fit snuggly. Pour over chicken stock (note: if you are using fresh unsalted chicken stock, season with salt). Sprinkle over rosemary or thyme and dot with butter. Bake, uncovered, for 30-35 minutes until potatoes are golden and almost all of the stock has been absorbed.
  3. While the potatoes are cooking, make the salsa verde and the salad. Thinly slice the apple, and then cut into thin matchsticks. Place in a bowl and squeeze over lemon juice to prevent browning. Mix mayonnaise / crème fraiche / yoghurt with Dijon mustard and orange juice and set aside.
  4. About 10 minutes before the potatoes have finished cooking, cook the salmon. Season both sides of salmon with salt. Heat a drizzle of olive oil in a large fry pan on medium to high heat. Pan-fry salmon, skin-side-down, for 2 minutes until skin is nice and crispy, then flip over and continue to cook for 1 more minute until salmon is just cooked through (salmon is best cooked medium).
  5. Gently toss apple, fennel and watercress together.
  6. To serve, place some fondant potatoes and a piece of salmon on each plate. Spoon some salsa verde over the salmon. Serve with apple and watercress on the side and dress with creamy dressing.

Salsa verde

  • 3/4 cup very finely chopped flat-leaf parsley
  • 1 tbsp very finely chopped thyme
  • 1 tbsp chopped capers
  • 1 clove finely chopped or crushed garlic
  • 2 finely chopped anchovies (optional)
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 3-4 tbsp extra-virgin olive oil
  1. Combine ingredients and season with salt and pepper. Alternatively, you can place all ingredients in the blender and process until well combined. Makes about 1 cup. Keeps in the fridge for up to 1 week.

 Take a look at this salmon parcels with lemon & capers recipe here.

Recipe thanks to Regal Salmon and Nadia Lim.

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