Salmon Steaks with Herb Butter Sauce
Salmon steaks pan fried with salt and pepper then enjoyed with a herb sauce that includes cucumber, tarragon, white wine, chives and chervil.
Recipe Information:
| Serves: | Salmon Portion | Course | Cooking Method | Preparation Time: |
|---|---|---|---|---|
| 6 | Fresh Salmon, Steaks | Main | Pan | 30 mins to 1 hour |
Ingredients:
- 250g carrots, cut into fine julienne strips
- salt and freshly ground black pepper
- 75g unsalted butter
- 15ml spoon oil
- 6 x 175g salmon steaks
- 350g cucumber, peeled
- 150ml dry white wine
- 2 x 15ml spoons chopped tarragon
- 2 x 15ml spoons chopped chervil
- 15ml spoon chopped chives
Method:
Cook the carrots in boiling salted water in a large pan for 1 minute; drain and leave on one side.
Melt 25g of the butter and the oil in the same pan. Sprinkle the salmon steaks with salt and pepper to taste, add to the pan and fry for 5 to 7 minutes on each side. Transfer to a warmed serving dish and keep hot.
Cut the cucumber in half lengthways, remove the seeds and cut into 1cm slices. Add to the pan with the carrots and wine, cover and cook for 4 to 5 minutes. Remove with a slotted spoon and arrange around the fish; keep warm. Boil the liquor in the pan until it is reduced to 2 x 15ml spoons.
Beat together the tarragon, chervil, chives and remaining butter in a basin. Beat in the reduced liquor until a smooth, thick herb sauce is obtained. Spoon onto the salmon and serve with wholewheat rolls.
Recipe provided by...
Sainsbury's Supermarkets Ltd
Click here for more information about this recipe provider.
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