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Atlantic Salmon

Pan Fried Salmon Recipe (with Spicy Green Salad and Tomato Butter Sauce)

Simplicity is key when cooking with salmon. Do not get tempted to add too many flavours or spices to the fish itself which takes away from its real flavour. Instead, add flavour to the remaining components on the plate like this deliciously spicy green salad and a simple tomato butter sauce.

Ingredients:

For the salmon:

1. 3 salmon fillets (with skin)
2. Salt, to season
3. Freshly milled black pepper, to season
4. 3-4 tbsp olive oil

For the green salad:

5. 1 medium broccoli; cut into florets
6. 50gm snow peas
7. 6 green asparagus; cut into half (remove the thicker bottom part and peel the outer skin lightly)
8. 1 purple carrot; ribbons (no fancy equipment required; a peeler would do)
9. 8 green beans
10. Mixed greens; a good handful
11. 1 Lebanese cucumber; sliced diagonally
12. 1 tbsp fresh coriander leaves; chopped
13. 1 tbsp spring onion (green part)

For the dressing:

14. 2 tbsp sesame oil
15. 3 tbsp sunflower/vegetable oil
16. 2 spring onion (white part); finely chopped
17. 2 garlic; finely chopped
18. 2 dry chilli; broken into bits (reduce quantity if you desire less heat)
19. ½ tsp coriander powder
20. ½ tsp ginger; grated
21. Juice of 1 lemon
22. Salt; to season

For the tomato butter sauce:

23. 5 tbsp butter
24. 1 garlic clove; finely chopped
25. 1 small onion/shallot; finely chopped
26. 1 ripe tomato; pulp removed and finely chopped
27. 2 tbsp fresh coriander leaves; finely chopped
28. Salt; to season
29. Freshly milled black pepper; to season

Method:

For the green salad:

• Blanch the vegetables like broccoli, green beans, snow peas and asparagus. Remove into a bowl of ice cold water to keep it crunchy. After a few minutes, strain and keep aside.
• Heat sunflower oil in a pan and lightly brown the garlic. Add the spring onions, dry chilli, coriander powder and ginger. Remove from heat, cool and add sesame oil and lemon juice. Season with salt.
• Place all the vegetables in a bowl and add the dressing just before serving; toss through with love and care.

Note – You can use any type of vegetable for this salad; so choose what’s in season depending on where you live.

For the tomato butter sauce:

• In a pan, add the butter along with the garlic and cook on low heat till the garlic starts to get a bit of colour. Do it on low heat to infuse maximum flavour.
• Then add the shallots; sauté till softened.
• Next add the tomatoes and cook on medium heat till the tomatoes are softened; mash lightly with the back of your spoon and mix well to combine.
• Season with salt (taste before you add if you are using salted butter) and pepper.
• Remove from heat and mix through the coriander leaves.

For the fish:

Season the fish well with salt and pepper. Heat oil in a pan and place the fillets, skin down. (Place each fillet and hold it down flat for a few seconds to prevent the fish from curling up and to get that nice even caramelization on the skin). Cook one side well before turning over and remove when done. Remember salmon should never be overcooked so remove to another plate when done rather than leave it in the pan.

To assemble:

Arrange a handful of the green salad on a plate. Place one fillet of the pan fried salmon on one side of the salad and spoon a little of the butter sauce on top of the fish. Enjoy!

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