From the kitchen
Potato Milk Salmon in Dill Sauce
Pan-seared salmon finished in a simple potato milk and dill sauce that thickens without any added starch.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 4 Salmon Fillets
- Salt and Pepper, to taste
- 2 tbsp Neutral Oil
- 2 cloves Garlic, minced
- 1 1/2 cups Potato Milk
- 2 tbsp Fresh Dill, chopped
- Squeeze of Lemon Juice
Method
- Season the salmon and sear in oil over medium-high heat, 4 to 5 minutes, then flip and cook 2 to 3 minutes more. Set aside.
- In the same pan, sauté the garlic 30 seconds over medium-low heat.
- Pour in the potato milk and simmer, stirring occasionally, 8 to 10 minutes, until visibly thickened.
- Stir in the dill and a squeeze of lemon juice.
- Return the salmon to warm through in the sauce and serve.
Kitchen note
The lemon juice can go in with more confidence here than with a protein-rich milk elsewhere in this series, potato milk's low protein content makes it genuinely resistant to curdling from a small amount of citrus.
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