Pan Fried Salmon with Salsa Verde

Mains food, mains, recipes, tastey recipes, recipe ingredients

Serves: 4
Preparation: 10 minutes
Cooking Time: 15 minutes

Oily, meaty fish, with silver skin and bright orange flesh. Distinctive flavour, relatively mild, and a long as fresh can be eaten cooked or raw or for sashimi dishes.



Ingredients

  • 25g dill, roughly chopped
  • 25g mint leaves, roughly chopped
  • 25g flat leaf parsley, roughly chopped
  • 25g chives, roughly chopped
  • 2 tbsp wholegrain mustard
  • 2 tbsp capers
  • 2 tbsp butter
  • 2 tbsp cashew nuts
  • 200g green olives juice of 2 lemons
  • 4 salmon fillets

Method

  1. Firstly, make the salsa verde. Put the herbs, mustard, cashew nuts, olives, capers, salt and pepper, and the juice of the lemons in a food processor and pulse until roughly chopped.
  2. For the salmon, heat a dash of oil in a large frying pan (big enough to fit the four fillets).
  3. When hot, place the salmon fillets, skin side down into the pan. Leave skin side down for 3-4 minutes, or until the skin is crisp and golden, but not burnt. As they cook, add the butter, and continuously baste the flesh side of the fillets.
  4. After 3-4 minutes, flip the salmon, and cook for a further 4 minutes, or until the salmon is opaque and cooked through.
  5. Serve with rice or potatoes, and drizzle over a good helping of the salsa over each fillet.


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