NORWEGIAN SALMON, HASSELBACK POTATOES AND CRANBERRY SAUCE

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Ingredients
  • 2 paved Norwegian salmon
  • Fresh dill
  • pepper
Hasselback potatoes:
  • 8 small firm potatoes
  • Olive oil
  • Dried thyme
  • Salt pepper
Cranberry sauce :
  • 100 grams of cranberries
  • 1 tbsp. tablespoons balsamic vinegar
  • the juice of 1/2 lemon
Instructions
  1. Preheat your oven to 180 ° C.
  2. Wash the potatoes. Slit them widthwise at regular intervals, and to make a fan, while making sure to keep each potato.
  3. Place the potatoes on a baking sheet lined with parchment paper. Add a drizzle of olive oil, salt and pepper and add a little dried thyme. Bake and cook for about 40 minutes (add 5-10 minutes if your potatoes are larger).
  4. While the potatoes are cooking, prepare the cranberry sauce. Start by washing cranberries.
  5. Place in a saucepan with balsamic vinegar, lemon juice and about 100 ml of water. Cook over low heat for about 8-10 minutes, stirring regularly.
  6. Finally, cook your salmon. Heat a skillet over high heat with a drizzle of olive oil. Cook the salmon on all 4 sides (skin included) so that the pavers are well browned and cooked to heart (while remaining moist) or 8-10 minutes in total.
  7. Serve on plates: place your potatoes, your salmon pad, and add the cranberry sauce. Pepper and garnish with fresh dill. Enjoy!

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