Name: Salmon a la Plancha
Yield: Serves 4
Cuisine: Norwegian
Ingredients: salt and black pepper; a good bunch of chopped fresh parsley; a good bunch of chopped fresh mint; 5 tablespoons fresh mayonnaise; 225 g (8 oz) long grain rice; about 1 tablespoon of capers, rinsed and chopped; 4 salmon fillets (150–175 g/5–6 oz each); a little oil; sea salt; about 1 tablespoon of chopped dill cucumber; 50 g (2 oz) dried apricots, chopped; 50 g (2 oz) stoned prunes, chopped; salt and freshly ground black pepper; juice of a couple of limes or 1 lemon; a good slosh of decent olive oil; 3 or 4 tomatoes, skinned, deseeded and finely chopped; a good pinch of saffron strands; 1 red onion, finely chopped; 25–50 g (1–2 oz) pine kernels or flaked almonds; 700 g (1½ lb) new potatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

This recipe for griddled fish with a fresh herb salsa is served with saffron rice with dried fruits and nuts and a side dish of potatoes in mayonnaise. You can use it for salmon fillets, as here, or any other fish, whole or filleted.

A plancha is a flat steel or iron sheet that is heated over a gas flame. It forms a griddle surface on which you can cook anything, from fish or meat (chops, bacon, steaks, etc.) to eggs and vegetables and toasted bread. It gives an even, strong heat an