Salmon with Soured Cream and Chive Sauce
Salmon fillets are seared in a frying pan then baked in the oven. The fillets are served on a bed of fried butternut squash and garnished with a sour cream and chive sauce.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Fillet | Main | Bake,Fry | 30 mins to 1 hour |
Ingredients
- 1 butternut squash, peeled, deseeded and cut into 5cm cubes
- 3 x 15ml spoons vegetable oil
- 4 salmon fillets, approximately 125g each
- 20g pack chives, reserve a few for garnish, snip the remainder into 1cm pieces
- 142ml carton soured cream
- salt and freshly ground black pepper
Method
Preheat the oven to 200°C, 400°F, Gas Mark 6.
Place the butternut squash on a baking sheet and drizzle with 2 x 15ml spoons of the oil and cook for 30 minutes.
Heat the remaining oil in a large frying pan and sear the salmon fillets on both sides, then transfer to a baking sheet and cook in the oven for approximately 15-18 minutes or until cooked through.
In a small bowl mix the snipped chives with the soured cream and stir well to combine. Season to taste.
Serve the salmon fillets on a bed of butternut squash and top with spoonfuls of soured cream mixture. Garnish with the reserved pieces of chive.
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