Seafood

Salmon Fillet with Rich Lemon Sauce

This is just one of a thousand things to do with beautiful fresh salmon fillets. Serve them with zucchini ribbons and chat potatoes, or on a bed of homemade linguine with a salad of green leaves.

Serves:

Preparation Time:

5 minutes

Cooking Time:

About 8 minutes

Ingredients

1 tsp olive oil
2 × 180 g fresh salmon fillets, skin on
Salt and freshly ground black pepper
1⁄2 cup (125 ml) thickened cream
1 tbsp finely grated lemon zest
2 tsp butter
1 tbsp lemon juice
1 egg yolk
2 tbsp chopped dill

Method

Heat a large non-stick frying pan over medium-high heat and add the olive oil. Place the salmon in the pan, skin side down. Season the top with a little salt and freshly ground black pepper. Using a spatula or an egg flip, press the fish gently so the skin has even contact with the surface – if left alone, it will curl up.
After about 3 minutes, turn the fish over and cook for another 2 minutes. Remove it from the pan and let it rest, covered, in a warm place.
Meanwhile, in a separate pan, heat the cream and lemon zest over low heat until warm. Add the butter and lemon juice and stir to combine, then add the egg yolk and whisk until the sauce thickens. Just before serving, stir through the dill.
Serve the salmon drizzled with the sauce and whatever accompaniments you choose.

Credits:

Julie Goodwin’s Our Family Table, by Julie Goodwin, Random House

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