Friday, 13 January 2012

Recipes - Crispy Skinned Salmon w Dill and Lemon Butter

If you have never tried Crispy Skinned Salmon, you are missing out!  It is very quick to cook and deceptively simple.  Perfect for a quick summer dinner or light lunch, when entertaining or whip it up for yourself!  


Ingredients - serves 4
4 salmon fillets, skin on, pin bones removed
1/2 cup green olive tapenade
40g butter, softened
1/2 tbs dill, finely chopped
1/2 lemon, juice and zest
80g mixed mesclun 
olive oil
salt, to season 


Step 1 - Mix butter, lemon zest and dill in a small bowl.  Season with salt.  Use spoon to form a sausage shape with the butter, place on a piece of cling wrap and roll up tightly.  Twist sides to secure and place in freezer.
Step 2 - Heat a grill pan over high heat.  Drizzle salmon skin with olive oil and rub in with fingertips.  Place salmon, skin side down, in the grill pan and cook for 3-5 minutes, until just starting the blacken.  Turn and cook for a further 2-3 minutes.  Remove from heat and set aside to rest.
Step 3 - Place mesclun in a large bowl and squeeze lemon juice over. Drizzle lightly with olive oil and season lightly with salt.  Toss gently.
Step 4 - To serve, distribute the tapenade between the plates and use the back of a spoon to smear it.  Place salmon on top of tapenade with a mound of dressed mesclun next to it.  Remove butter from freezer and slice off 4 thin rounds.  Place a butter round on top of salmon and serve immediately.  







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