BROILED FILLETS OF SALMON WITH GREEN SAUCE
Broiled Salmon served with a Tarragon, Watercress, Parsley and Spinach Sauce
Recipe Information:
| Serves: | Salmon Portion | Course | Cooking Method | Preparation Time: |
|---|---|---|---|---|
| 4 | Fillet | Main, Savoury | Chill, Grill | 30 mins to 1 hour |
Ingredients:
- 1 tablespoon fresh tarragon leaves
- 1 cup packed spinach leaves
- 1 cup packed watercress leaves
- 1/4 cup parsley or chervil leaves
- 4 6-ounce salmon fillets, skinned and boned
- 2 tablespoons olive oil
- 2 cups fish stock
- 1/2 cup chopped shallots
- 1 sprig fresh thyme
- 1 bay leaf
- 1/2 cup dry white wine
- 1/2 cup cold butter
- to taste salt and ground black pepper
- 1/4 cup salmon roe
Method:
Blanch the tarragon, spinach, watercress, parsley or chervil in boiling water for 2 minutes. Drain in a strainer and cool under cold running water for 1 minute. Squeeze dry and chop fine. Toss the salmon fillets in olive oil and 1 tablespoon of the blanched herbs. Cover and refrigerate for 1 hour. Bring the fish stock, shallots, thyme and bay leaf to a boil in a medium saucepan over high heat. Add the white wine and simmer for 15 minutes. Strain the liquid through a fine sieve and discard the herbs and the shallots. Add the chopped herbs to the fish stock and simmer for 5 minutes. Cut the cold butter into small pieces, and whisk piece by piece into the simmering stock. Season with salt and pepper; keep warm. Preheat the broiler. Season the salmon fillets with salt and pepper. Arrange side by side in an oiled oven-proof dish. Place the salmon under the broiler, 4 inches from the source of heat. Broil for 10 to 12 minutes until the flesh is opaque.
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