Pan Fried Salmon with Salsa Verde
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
- 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.
- For the salmon, heat a dash of oil in a large frying pan (big enough to fit the four fillets).
- 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.
- After 3-4 minutes, flip the salmon, and cook for a further 4 minutes, or until the salmon is opaque and cooked through.
- Serve with rice or potatoes, and drizzle over a good helping of the salsa over each fillet.