Pan-fried Fillet of Salmon, Chive-butter Sauce and Wilted Spinach - Step 1

Pan-fried Fillet of Salmon, Chive-butter Sauce and Wilted Spinach

Prep 5 minsCook 10 minsServes 4

The slow-cooked sizzled skin of this salmon is crispy and tastes delicious, while the flesh of the fish is luxuriously rich. It’s an easy dish, and the chive-butter sauce can be made while the salmon cooks.

This recipe is from my cookbook: Simply Raymond

Ingredients

For the wilted spinach (optional)

  • 1 cloveGarlic
  • 2 tbspWater
  • 400gSpinach
  • 1 tbspOlive oil or unsalted butter
  • 2 pinchesSea salt flakes
  • 4 turnsground black pepper

For the Salmon

  • 4Salmon fillet, skin on and pin boned
  • 2 tbspsunflower or vegetable oil
  • Sea salt and ground black pepper

For the chive-butter sauce

  • 1/2Shallot
  • 1 tbspChives
  • 1 smallTomato (optional)
  • 1 tspunsalted butter
  • 80mlwater
  • 30-40gunsalted butter, cold and diced
  • 1/2Lemon, juiced
  • a pinchSea salt flakes

Method

  1. 1

    For the wilted spinach Finely chop the peeled garlic, shallot and chives. Deseed the tomato, if using, and dice it. First, prepare the spinach, if using. Pour the water into a large pan and add the spinach. Add the olive oil or butter and the garlic and season with salt and pepper. Cover with a lid. Now it is ready to cook.

  2. 2

    Pat the salmon fillets dry with kitchen paper. Pour the oil into a large nonstick frying pan on a medium heat and when the oil is hot, add the salmon fillets, skin-side down. You’ll hear that reassuring sizzle. Very fresh fish will arc upwards at this point, so use a fish slice or wide spatula to press down the fillets for a few seconds so they stay flat against the pan. Cook the fillets for 7–8 minutes, depending on their thickness, until the skin is crisp and golden. If the skin colours too quickly, reduce the heat. I want you to hear just a gentle sizzle, as the skin browns and crisps up.

  3. 3

    Meanwhile, make the sauce while the salmon is in the pan. In a small round-bottomed saucepan on a medium heat, sweeten the shallot in the teaspoon of butter for 1 minute without colouring. Add the water, bring to the boil and whisk in the diced cold butter to create an emulsion. Remove the pan from the heat and add the lemon juice, chopped chives, diced tomato and a pinch of salt, to taste.

  4. 4

    While the salmon is cooking, you can also cook the spinach, if using, on a medium–high heat for 1–2 minutes. Now season the salmon fillets on the flesh side with salt and pepper, and turn them over to continue cooking for 1 minute. Then remove the pan from the heat and leave the fillets in the pan. Gently reheat the chive butter sauce if necessary. If using spinach, place it in the middle of each plate. Lay a salmon fillet on top of the spinach and spoon around the hot chive-butter sauce. Serve.

Chef's Tips

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VARIATIONS

Blanched parsley, spring greens or sorrel would also be a good accompaniment.

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!

Photo by Chris Terry