Sautéed Irish salmon fillets with champ-style sauce

Prep: 20 mins
Cook: 10 mins
Sautéed Irish salmon fillets with champ-style sauce

For the champ-style sauce

300g potatoes, peeled and into generous 2.5cm cubes

1/2 small onion, chopped

175-200ml whipping cream

Freshly ground freshly ground white pepper

4-6 tbsp snipped chives

For the sautéed salmon

8 fillets skinless, boneless salmon, about 175g each

2 tbsp olive oil

Freshly ground freshly ground white pepper

To serve

1 large handfuls salad leaves

3-4 tbsp ready-made vinaigrette

Snipped chives, for garnish

Making the champ-style sauce: put the potatoes and onion in a small saucepan. Cover with cold water, add some salt and bring to the boil. Simmer over medium heat for about 10 minutes, until soft.

Transfer the potatoes to a colander to drain the excess water then put them back into the saucepan. Add the cream and heat again. When the cream is boiling, take off the heat and pour into a food processor (or a blender). Process until smooth.

Sprinkle with salt and white pepper then set aside, keeping it warm.

Cooking the salmon: Pour the oil into a large frying pan and set over high heat. Tilt the pan to spread the oil evenly. Sprinkle the fillets with salt and pepper then fry them for about 2 minutes on each side. Leave aside and keep warm.

Mix the salad leaves and the vinaigrette. Add the chives to the potato purée then pour onto 8 warm plates. Top with the salmon fillets and scatter a few salad leaves. Add the snipped chives before serving. 


Preparation Time
20 minutes

Cooking Time
10 minutes

Main ingredients
Fish, Vegetables

Recipe Type
Dinner, Easy, Entertaining, Family Dinners, Healthy, Quick Meals


Special Info
Gluten free, Nut free, Egg free, Pregnant Mums

Level of Difficulty

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