1 tsp olive oil
4 fresh salmon fillets, (skin on)
80ml(1/3 cup) thickened cream
1 Tbsp finely grated lemon rind
1 T lemon juice
10 g butter
1 egg yolk
2 Tbsp baby capers, rinsed, drained
2 Tbsp chopped dill (I didn’t have dill so used spring onions)
Heat a large non stick frying pan over a medium-high heat. Add oil and place salmon in pan, skin side down. Season top of salmon with a little salt and pepper. Using a spatula or egg flip, keep the salmon pressed lightly to the surface of the pan. The skin should have contact with the surface, if left alone, it will curl up.
After about 3 minutes, turn the salmon and cook for a further 2 minutes or until cooked as desired. Remove salmon from pan, cover to keep warm.
Meanwhile, in a separate small pan, heat cream and rind over a low heat until hot. Add juice and butter, stir to combine. Remove from heat and add egg yolk, whisk until the sauce thickens. Just before serving, stir in the capers and dill. Add a twist of freshly ground black pepper.
Serve salmon and sauce with boiled potatoes and steamed asparagus.
(As we didn’t want to smell out the caravan with the salmon, we cooked the salmon on the barbeque. We only used two pieces of salmon for Mike and I but still used the same amount for the sauce. It is a delicious and very easy meal.)
Recipe copied from the November 2009 Woman’s Weekly
