1 fillet of salmon (skin on) per person (this recipe is for 6 serves)
Splash of Rice Bran Oil
1 tablespoon of butter
Salt and pepper
250 grams of butter
½ cup lemon juice
1 tablespoon Dijon mustard
1 cup chopped flat leaf parsley
Salmon… In a non-stick pan heat the olive oil and butter on medium heat until just bubbling. Place the seasoned salmon skin-side down and cook for 4 minutes. Flip over and cook for another 4 minutes – there should still be a touch of pink in the centre. Remove from pan and set on a warmed serving plate to rest.
Dijon Sauce… Melt the butter and whisk through Dijon, lemon and parsley. Drizzle over each salmon steak and serve with fresh asparagus or baby broccoli.
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