Creamy Salmon and Sweetcorn Potato Skillet (Print version)
Salmon, small potato cubes and sweetcorn cook in one skillet with a gentle cream sauce.
# Ingredients:
Ingredients
01 -
450 g skinless salmon
02 -
600 g potatoes, diced small
03 -
150 g sweetcorn, drained
04 -
1 small onion, chopped
05 -
2 garlic cloves, minced
06 -
1 tbsp olive oil
07 -
200 ml vegetable broth
08 -
150 ml cream
09 -
1 tbsp chopped dill
10 -
¼ tsp salt
11 -
¼ tsp black pepper
# Instructions:
01 -
Cut the potatoes into 1.5 cm cubes and cut the salmon into large bite-size pieces. Pat the salmon dry.
02 -
Heat oil in a wide lidded skillet over medium heat. Cook onion for 4 minutes, then garlic for 30 seconds.
03 -
Add potatoes and broth. Bring to a simmer, cover and cook gently for 12–15 minutes until potatoes are almost tender. Stir occasionally and add a splash of water if the pan dries.
04 -
Stir in cream, corn, salt and pepper. Nestle salmon into the sauce. Cover and simmer gently for 6–8 minutes until salmon reaches 63°C / 145°F at its thickest point and potatoes are tender.
05 -
Fold in dill carefully to keep some salmon flakes intact. If the sauce needs thickening, simmer uncovered briefly. Serve hot from the skillet.
06 -
Refrigerate leftovers within two hours in a sealed container for up to two days. Reheat gently until steaming hot throughout.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.