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Pan-fried salmon with warm shrimp vinaigrette

This Pan-fried salmon with warm shrimp vinaigrette recipe uses Olive Oil, Butter, and White Wine Vinegar. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 9 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Heat one tablespoon of the olive oil and all of the butter in a non-reactive frying pan, add the salmon steaks and fry for 2-3 minutes on each side, or until golden-brown, turning the salmon carefully.

2. 2

   Set aside on a warm plate to rest.

3. 3

   Reserve the pan and any juices.

4. 4

   Heat two tablespoons of the oil in a separate pan, add the potatoes and fry, stirring occasionally, until tender and golden-brown on all sides, about 15 minutes.

5. 5

   Meanwhile, add the capers and shrimps to the pan the salmon was cooked in and cook over a medium heat for 1-2 minutes.

6. 6

   Add the vinegar and the remaining olive oil and stir well to combine.

7. 7

   Add the chopped parsley and the fried potatoes and stir well to coat.

8. 8

   Continue to cook for 1-2 minutes, then season, to taste, with salt and freshly ground black pepper.

9. 9

   To serve, place a salmon steak into the centre of each of four serving plates.

10. 10

    Place a portion of the watercress leaves at the horseshoe end of the salmon steak.

11. 11

    Spoon a portion of the potato and shrimp mixture over each piece of salmon.

12. 12

    Drizzle the pan juices around the edge of the plates.