Fried salmon with carrots, cabbage and dill

Ingredients:

• 4 carrots, thinly sliced
• 6 cups shredded Savoy cabbage (about a quarter of a head)
• 3 tablespoons unsalted butter
• 1/4 cup sour cream
• 1 tbsp. grainy mustard
• 1.5 tsp champagne vinegar or white wine vinegar
• 1 tbsp. vegetable oil
• 4 salmon fillets with skin, weighing 170 g each (preferably wild)
• 1 tbsp chopped fresh dill
• Lemon wedges, for serving

Preparation:

1. Bring a large saucepan of water to a boil and add salt. Add the carrots and cabbage and cook until tender, 6-7 minutes. Drain and return the vegetables to the pan. Add the butter and stir until melted. Season with salt and pepper to taste. Cover to keep warm and set aside.
2. Meanwhile, combine sour cream, mustard and vinegar in a small bowl and set aside.
3. Heat vegetable oil in a large nonstick skillet over medium-high heat. Season the fish with 1/2 teaspoon salt and freshly ground black pepper, place skin-side down, and cook until golden brown and crispy, about 4 minutes.
4. Turn over and cook until cooked through, another 1 to 2 minutes.
5. Stir the dill into the vegetable mixture. Serve the vegetables with salmon, sour cream sauce, and lemon wedges.