December 2, 2015 — Dairy
‘ …This is quick, simple and super tasty with minimum fuss. Dad’s guide below is all you need – and the ingredients in the picture of course.’
We'd love to see a photo when you plate up, please share #WhatDadCooked
Share this yummy recipe with a friend on WhatsApp
Follow us on Instagram — @WhatDadCooked
Salmon fillets – buy according to appetite and numbers eating (allow 175g – 200g per portion)
New potatoes (allow approx 200g per person)
Greens (allow approx 150g per person – or half a small head of broccoli)
Please also share and drop us a comment further down the page.
Salmon, new potatoes, greens
A classic combination. Just fish, butter, lemon and a couple of sides.
This is what I ordered the first time I ‘entertained’ a corporate client – we were eating at The Duke on the Green in Parson’s Green, London.
The lunch was like an initiation. I felt nervous and awkward. I remember desperately trying to avoid the tell-tale signs of a corporate-entertaining greenhorn: fidgeting and rattling of cutlery; dripping beads of sweat on forehead and over-earnest desire to impress with banal questions about work. But he took no notice. He was a no-nonsense ‘Northerner’ and had no time for small talk – he was simply going out to get lunch.
You had to admire his nonchalant ability to breeze into a restaurant, glance at the menu and immediately call-out an order: Salmon please! (I was keen to explore the menu, but swept along by his confident decision-making, I also ordered the salmon.) His casual attitude and off-hand disregard for ‘Southern’ airs and graces was irresistibly calming and helped to guide my passage into the world of corporate entertaining.
‘Our’ salmon seemed very posh and rather excellent at the time. It’s a testament for those who believe there is no better way to cook fish than frying it in a pan with butter and lemon. I make it often and am always reminded of my rite of passage in the Duke on the Green.
There is no recipe – cook salmon, potatoes and greens, add lashings of butter and lemon – garnish if you like with chives, dill or parsley, season with salt and pepper. It’s all about technique and ingredients. The dish is simple but elegant. To ensure it retains its elegance the side dishes must be cooked to perfection. I pride myself on my side dishes as much as my mains.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
Sign up to the WDC newsletter for the latest recipes, foodie stories and ingredient specials!