The common holiday is over, and for many, everyday life starts again. Here comes a super delicious fish dinner that always hits the mark! 😃

Pan-fried salmon fillet pairs very well with oven-baked sweet potato, yellow turnips, broccolini, and homemade mashed potatoes, and the combination provides lovely colors on the plate. What really elevates this dish, however, is the fantastic sauce! 😍

The fish sauce is a combination of white sauce and fish stock, flavored with shallots, white wine vinegar, a bit of brown sugar, a little extra butter, and – very important – sweet mustard!

Such a good sauce that the fish dinner becomes a feast!

The recipe yields 4 servings.

Ingredients:

Homemade Mashed Potatoes:
♥ 1 kg potatoes (peeled weight)
♥ 50 g butter
♥ 2 dl whole milk
♥ flaky salt

Fish Sauce with Sweet Mustard:
♥ 1 shallot
♥ 3 tbsp butter
♥ 3 tbsp wheat flour
♥ 1 fish stock cube
♥ 1.5 dl water
♥ 4 dl milk
♥ 1 tbsp white wine vinegar
♥ 1 tbsp brown sugar
♥ 1 tbsp sweet mustard 
♥ 1 tbsp butter
♥ ground salt and pepper

Oven-Baked Sweet Potato and Yellow Turnips:
♥ 1 large sweet potato
♥ 3 yellow turnips
♥ 1 tbsp olive oil
♥ ground salt and pepper

Broccolini:
♥ 200 g broccolini

Pan-Fried Salmon Fillet:
♥ 1 tbsp olive oil
♥ 1 tbsp butter
♥ 4 salmon fillets (500 g)
♥ ground salt and pepper
♥ fresh thyme

Instructions:

Homemade Mashed Potatoes (see separate post HERE):

Peel the potatoes and cut them into slightly smaller pieces. Place them in a medium-sized pot. Fill the pot with water so that the potatoes are well covered (do not add salt to the water). Boil the potato pieces until they are completely tender. Drain the water.

Mash the warm potato pieces with a potato masher (do not use an immersion blender). First, add the butter to the pot and use the potato masher to mash the butter evenly into the warm mashed potatoes as it melts. Then add the milk. Use a wooden spoon or similar to stir in the milk (add a little extra milk if you think it's too thick). Season the mashed potatoes with salt.

Fish Sauce with Sweet Mustard (see separate post HERE):

Finely chop the shallot and place it in a pot. Add butter and set the pot over medium heat. Let the onion pieces sizzle in the hot butter for a couple of minutes.

Whisk in the flour and crumble in the fish stock.

Gradually add water first and then milk while whisking the sauce. Let the sauce simmer for a couple of minutes until you see it thicken.

Season the sauce with white wine vinegar, brown sugar, sweet mustard, ground salt, and pepper. At the very end, whisk in an extra dollop of butter.

Oven-Baked Sweet Potato and Yellow Turnips:

Peel sweet potato and turnips and cut into slices. Spread the slices on a baking sheet lined with parchment paper.

Drizzle over olive oil and grind over salt and pepper.

Place the baking sheet in the middle of the oven at 200°C for about 15 minutes until the sweet potato slices are tender.

Broccolini:

Place broccolini in a pot with lightly salted water. Let the broccolini simmer for about 3 minutes until it becomes tender.

Pan-Fried Salmon Fillet:

Pan-fry the salmon fillet in oil for a couple of minutes on each side, so the fish pieces get a nice sear. Grind over salt and pepper. Add a little butter to the pan and spoon the butter over the fish with a spoon. Remove the pan from the heat while the salmon is still slightly pink inside.

Let the salmon fillets rest for a couple of minutes before serving.

Serving:

Serve freshly cooked salmon fillets with homemade mashed potatoes, broccolini, and oven-baked slices of sweet potato and yellow turnips.

Pour over hot fish sauce and garnish with fresh thyme.

Tips:

♥ I recommend starting by preparing the mashed potatoes and fish sauce. Both can be gently reheated right before serving. Then I place the sweet potato and yellow turnips in the oven. While they bake in the oven, I cook the broccolini and fry the salmon fillets.

♥ The side dishes can, of course, vary depending on what you like and have on hand. Use the vegetables you have, and mashed potatoes can be replaced with boiled or roasted potatoes.

♥ Be careful not to overcook the salmon fillets. I like to have the sides ready and fry the salmon at the very end, so the fish is juicy, warm, and soft inside when serving.

Enjoy your dinner! 😊

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