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Recipe: Pan Fried Salmon Fillet With Green Butter
Similar Categories: Pan, Fried, Salmon, Fillet, Green, Butter
Pan Fried Salmon Fillet With Green Butter
Yield: 4 Servings
4 170 g; (6oz) portions
; salmon fillet, skin
; on
Little oil
Lemon wedges to serve
Few sprigs parsley and
-lengths chives
----FOR THE GREEN BUTTER SAUCE----
1 sm Hand sorrel leaves
1 tb Chopped parsley
1 tb Chopped chives
110 g Unsalted butter; (3 1/2oz)
First the butter. Put everything into the processor
and process. If you don't have a processor, chop the
sorrel and other herbs finely, then beat into the
butter. Either way, scrape the butter onto a sheet of
silver foil, pat into a sausage shap, roll up and
chill in the fridge until needed.
About half an hour before cooking, season the salmon
fillets with salt and pepper. When you are nearly
ready to eat, heat a little oil in a saucepan. Cook
the salmon, cut side down first for 3-5 minutes,
without moving it around at all. Then turn the fish
over and leave to cook for a further 3 minutes or so
until the salmon is cooked but still has a line of
translucent, darker pink flesh in its centre. This
slight undercooking keeps the salmon moist and tender.
Any more and it is dry, and much duller to eat.
Lay the salmon on warm serving plates and top with a
slice or two of green butter. Tuck a lemon wedge in on
the side, add the parsley and chives and serve
immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Yield: 4 Servings
4 170 g; (6oz) portions
; salmon fillet, skin
; on
Little oil
Lemon wedges to serve
Few sprigs parsley and
-lengths chives
----FOR THE GREEN BUTTER SAUCE----
1 sm Hand sorrel leaves
1 tb Chopped parsley
1 tb Chopped chives
110 g Unsalted butter; (3 1/2oz)
First the butter. Put everything into the processor
and process. If you don't have a processor, chop the
sorrel and other herbs finely, then beat into the
butter. Either way, scrape the butter onto a sheet of
silver foil, pat into a sausage shap, roll up and
chill in the fridge until needed.
About half an hour before cooking, season the salmon
fillets with salt and pepper. When you are nearly
ready to eat, heat a little oil in a saucepan. Cook
the salmon, cut side down first for 3-5 minutes,
without moving it around at all. Then turn the fish
over and leave to cook for a further 3 minutes or so
until the salmon is cooked but still has a line of
translucent, darker pink flesh in its centre. This
slight undercooking keeps the salmon moist and tender.
Any more and it is dry, and much duller to eat.
Lay the salmon on warm serving plates and top with a
slice or two of green butter. Tuck a lemon wedge in on
the side, add the parsley and chives and serve
immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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