Pan-Fried Salmon with Gnocchi

Total time: 25 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.