Pan- Roasted Tangerine Salmon with Dill Mashed Potatoes



I love salmon and I love dill and I love oranges/tangerines/lemons…

This was the perfect Saturday late lunch/early dinner combination.


You need:

1 tangerine

1 salmon fillet

pink salt & black pepper

1 bay leaf

3 potatoes

1 garlic clove

1/2 cup chopped dill

3 –  4 tbs butter

3 – 4 tbs milk/hot water from the potatoes




Squeeze the juice from tangerine and season it with salt and pepper.

Put the salmon into the juice and let marinade for 2- 3 hours

(I was in hurry so mine was in the juice for about 30 minutes).

Peel the potatoes, cut them into smaller pieces.

Bring water to a boil in a large enough pot and add the potatoes;

salt them and let them cook until soft.

When potatoes boiled, transfer to a blender,

add 2 tbs butter, the milk and the garlic and puree everything.

Mix the mashed potatoes with the dill.

Add more salt if necessary.




Heat a frying pan on medium high.

Add 1 tbs butter in it and move it around.

Place the salmon fillet in the pan skin down.

Add 1/2 tbs on top of the fish and cover with a lid.

Let cook for 3- 4 minutes and flip on the other side.

Add some tangerine juice over the fish and let it cook for another 3- 4 minutes.

You don’t want to overcook it!







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