Pan-fried salmon with wild garlic

Pan-fried salmon with wild garlic

By
From
A Year In My Kitchen
Serves
4

Please don’t be tempted to use farmed salmon.Wild salmon has a far superior flavour, even compared with organic farmed salmon. Expensive it may be, but if you only eat wild salmon once this season, the memory of it will sustain you until you can afford it again! Here it is served with mellow wild garlic and a fragrant, herby green mayonnaise.

Ingredients

Quantity Ingredient
4 wild salmon fillets
sea salt
freshly ground black pepper
2 tablespoons olive oil
4 handfuls wild garlic leaves, gently washed and patted dry
40g unsalted butter

Sauce verte

Quantity Ingredient
1 quantity see method for ingredients
small bunch chervil
small bunch tarragon, leaves only
small bunch chives
2 tablespoons creme fraiche

To serve

Quantity Ingredient
1 lemon, cut into 4 wedges

Method

  1. Start by making the sauce verte. Have the mayonnaise ready. Chop the herbs together very finely. Add them to the mayonnaise along with the crème fraîche and stir to combine. Taste and add a little more salt and pepper if needed. You should have a sauce that is light and fresh, both in taste and consistency. Set aside until ready to use.
  2. Preheat the oven to 200°C. Season the fish generously on the skin side and a little less so on the flesh side. Heat one large (or two smaller) non-stick ovenproof frying pans over a medium heat, then add the olive oil. When the pan is really hot (you will see a faint haze begin to rise from the surface), add the salmon skin side down.
  3. Cook for 3 minutes, without turning, until the skin begins to crisp up and you see the flesh lose its translucency close to where it meets the skin. At this point, transfer the pan(s) to the hot oven and allow the fish to cook for a further 11/2–2 minutes. (Overcooking salmon quickly dries the flesh and spoils the texture, so time carefully.)
  4. Remove and set aside to rest in a warm place while you quickly cook the wild garlic. Melt the butter in a shallow saucepan over a medium heat. When it just starts to foam, add the garlic and season with a little salt and a generous grinding of pepper. Cook for no longer than a minute, stirring to ensure the leaves are evenly wilted, then remove from the pan.
  5. To serve, place the salmon fillets, skin side up on warm plates and pile the garlic alongside. Spoon over the sauce verte (or hand it round separately if you prefer) and serve with lemon wedges.
Tags:
seasonal
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