What you need:
* 4 fillets salmon, with skin
* Sea salt & pepper, to taste
* 60 ml olive oil
* 8 potatoes
* 125 g sour cream
* 1 lemon
What you do:
Rinse the salmon fillets and pat dry thoroughly with paper towels; season with sea salt.
Bring the salmon to room temperature 10 minutes before cooking.
Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
The skin can be served or removed easily with a knife or spoon.
Wash, peel, slice and cut the potatoes into batons.
Soak the batons in cool water for about 10 minutes to remove some of the starch which makes the potatoes stick together.
Make the fries in the oven or in a deep-fryer. If you use a deep-fyer a tip is to do it in two rounds. First at low heat to cook the potatoes through and then on higher heat to get them golden and crispy.
Drizzle sea salt over when the potatoes are done and ready for serving.
The dill sauce:
In a medium bowl mix the sour cream, lemon juice and chopped dill.