Pan-fried salmon, potatoes & quick cucumber salad
A Scandinavian dinner for the galley that best on calm days or at anchor, about 35 min hands-on.
- Dinner
- Scandinavian
- ⏱ 35 min
- 🌊 Sea tolerance 2/5
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Salmon fillet (fresh)560 g (140 g)
- Potato720 g (≈ 3.5 potatos) (180 g (≈ 1 potato))
- Cucumber240 g (≈ 1 cucumber) (60 g)
- Red wine vinegar20 g (5 g)
- White sugar8 g (2 g)
- Butter32 g (8 g)
- Parsley12 g (3 g)
- Salt4 g (1 g)
Method
- Boil the potatoes 15 minutes.
- Slice the cucumber thinly; toss with vinegar, sugar and salt.
- Fry the salmon in butter 4 minutes a side; serve with buttered potatoes and parsley.
In the galley
- Best on calm days or at anchor — 2/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Fish, Milk / lactose, Sulphites — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 506
- protein
- 33 g
- fat
- 25 g
- carbs
- 36 g
- sugar
- 5 g
- fibre
- 4 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes