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Pan-Fried Salmon with Wild Garlic Salsa Verde

Dairy FreeGluten Free

This tart, gutsy sauce is very versatile: it’s great with steak, chicken or fish and makes a delicious alternative to ketchup on your chips. Here it is served with salmon fillets for a tasty springtime lunch or supper. If you don’t have any sorrel, proceed without it and add some lemon juice to taste at the end.

Try to get wild salmon or sea trout, which have a better flavour than farmed, but make sure they come from a sustainable source. You need the fillets to have their skin but they must be scaled. When cooked in this way the skin turns crispy and delicious.

Serves : 4
Prep : 15 minutes
Cook : 5 minutes
  • 4 fillets of wild salmon or sea trout
  • 2 tablespoons olive oil
  • Wedges of lemon, to serve

 

FOR THE SALSA VERDE

  • 1 handful wild garlic (about 100g)
  • 5–6 leaves of common sorrel (depending on their size and your taste)
  • 1 handful flat-leaf parsley (about 100g)
  • 1 heaped tablespoon elderberry capers or regular capers, drained and rinsed
  • 5 anchovy fillets, drained
  • 1 teaspoon Dijon mustard
  • 4 tablespoons extra-virgin olive oil

Method

  1. Preheat the oven to 200˚C and line a baking tray with baking parchment.
  2. To make the salsa verde, wash and dry the wild garlic, sorrel and parsley and put them in the bowl of a food processor or blender. Add the capers, anchovies, mustard and 1 tablespoon of the extra virgin olive oil. Blitz to coarsely chop, then pour in the remaining olive oil and process to a rough purée. Taste for seasoning (you shouldn’t need salt, thanks to the anchovies, but you may want a sharper flavour, so add more sorrel and blitz again). Decant the sauce into a serving bowl and set aside.
  3. To cook the salmon, put the olive oil into a wide, preferably non-stick frying pan and set over medium heat. Pat the salmon fillets dry with kitchen paper and season generously on the skin side. When a slight haze is wavering over the pan, add the salmon fillets, skin-side down. Season the flesh side lightly while cooking the skin side for 3 minutes without turning, until the skin is golden and crisp, then lift the fillets out of the pan and put them, skin side up, on the baking tray.
  4. Bake the salmon for two minutes or until cooked to your liking. Serve the fillets with a wedge of lemon and a good dollop of the salsa verde.

Credits

Recipe and photos by Otherwise for Wild Food UK

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