Ingredients:
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
Cooking Method:
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.
Serves: 6
Note:
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