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Ingredientes
- 4 x 170 g, (6oz) portions salmon fillet, skin on
- Â Â Little oil
- Â Â Lemon wedges to serve
- Â Â Few sprigs parsley and lengths chives
- 1 sm Hand sorrel leaves
- 1 Tbsp. Minced parsley
- 1 Tbsp. Minced chives
- 110 gm Unsalted butter, (3 1/2oz)
Direcciones
- First the butter. Put everything into the processor and process. If you do not 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 refrigeratein the fridge till 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 min, without moving it around at all. Then turn the fish over and leave to cook for a further 3 min or possibly so till the salmon is cooked but still has a line of translucent/soft, 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 hot serving plates and top with a slice or possibly two of green butter. Tuck a lemon wedge in on the side, add in the parsley and chives and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 4 servings | |
| Calories 200 | |
| Calories from Fat 196 | 98% |
| Total Fat 22.34g | 28% |
| Saturated Fat 14.13g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 4mg | 0% |
| Potassium 26mg | 1% |
| Total Carbs 0.87g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.25g | 0% |
| Protein 0.37g | 1% |
