food
Pan Roasted Salmon
Salmon is simply pan fried in oil and butter and served with a raw slaw of apple and pak choi, bound by a light lemon and yoghurt dressing. Recipe by Jack Lucas
food
Pan Roasted Salmon
Salmon is simply pan fried in oil and butter and served with a raw slaw of apple and pak choi, bound by a light lemon and yoghurt dressing. Recipe by Jack Lucas
Supplies
- 2 salmon fillets
- Sprig thyme
- 25 grams butter
- Olive oil
- 2 braeburn apples
- 1 pack bok choy
- Handful cashew nuts
- Handful of raisins
- 1 lemon
- 2 echallion shallots
- Salt & pepper
- 2 tablespoons greek yoghurt
- 1 teaspoon mustard
- Dash of cider vinegar
Steps
- Ensure your salmon is de-scaled and make small incisions into the skin, down just into the flesh. Season well with salt, pepper and thyme leaves
- Add oil to a frying pan and, when hot, place the salmon in skin side down. Leave the salmon for 2-3 minutes, or until the cooked flesh comes 3/4 of the way up the salmon. At this stage, add butter and baste well. Remove from the heat, flip the salmon over and the residual heat will cook the salmon through
- Meanwhile, finely slice the pak choi, shallots and apples and place into a large mixing bowl with the cider vinegar, raisins and cashew nuts. In a large mixing bowl, combine the mustard, juice of 1/2 and lemon and the yoghurt with plenty of salt and pepper. Add this dressing to the herbs and combine to form a salad.
- Remove the salmon from the pan and serve alongside the salad!