This is a re-post.
I’ve had a busy week.
I decided I was going to take the day off today, and skip my usual post.
Mon mari is home from the hospital but decided to make it an early night. I made his requested dinner (ham, eggs and hash-browns) and he’s tucked in with Netflix.
That leaves me to get creative for my own dinner once again.
I had an idea for a pasta dish but needed a white sauce as the basis. I remembered this dish which I made for us a few weeks ago. At the time I noticed it was an older post with no print option.
So here it is – for you and me, with the print option.
Pan-Fried Salmon with Gnocchi
Total time: 30 minutes
- 12oz (360gr) salmon filets, cut into large pieces
- 1/2 tsp cumin
- 1/2 tsp paprika
- 2 tsp olive oil
- 1/3 cup (3oz, 90ml) chicken stock
- 1/3 cup (3oz, 90gr) Greek or plain yogurt
- 3 tbs sherry
- 2 tsp Dijon-style mustard
- 1 tsp dried dill weed
- 3 tbs freshly grated Parmesan
- 10oz (300gr) fresh gnocchi
- 2 tsp olive oil
- Boil gnocchi in rapidly boiling, salted water just until it floats. Drain.
- Heat 2 tsp oil in a medium skillet, large enough to hold the gnocchi in a single layer. Add gnocchi and brown lightly on both sides, about 10 minutes.
- Heat 2 tsp oil in a large skillet over medium heat. Add cumin, paprika and sauté 30 seconds.
- Add salmon pieces and brown lightly on both sides, about 5 minutes.
- Reduce heat, cover and cook until salmon is done, about 10 minutes longer. It will be opaque and flake easily when done.
- Remove salmon to a plate and cover to keep warm.
- Add stock, sherry, dill and mustard to skillet, stirring to get up the brown bits.
- When simmering, remove from heat and stir in yogurt and 1 tbs Parmesan.
- Divide gnocchi on to 2 plates.
- Top with salmon, spoon sauce over, sprinkle with remaining Parmesan and serve.
Now I’m going to go make my dinner…..