Try this Pan-Fried Salmon Fillet with Green Butter recipe, or contribute your own.
Suggest a better descriptionFirst the butter. Put everything into the processor and process. If you dont 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 chill in the fridge until 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 minutes, without moving it around at all. Then turn the fish over and leave to cook for a further 3 minutes or so until the salmon is cooked but still has a line of translucent, 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 warm serving plates and top with a slice or two of green butter. Tuck a lemon wedge in on the side, add the parsley and chives and serve immediately.
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 4 servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.6mg | 0 % | |
Potassium 11.9mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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