2 Huon Fresh Salmon Fillets (skin on)
30 grms butter
2 tablespoon of Olive oil
Salt & Pepper to season
2 grms extra butter
200 mls Verjus
1-2 fronds Dill, picked
1 tablespoon Capers
Season the salmon fillets with salt and pepper. On a medium heat place a non-stick pan add your olive oil and butter then heat until just starting to foam. Place the salmon skin-side down in the hot pan and cook for 4 to 5 minutes or until the skin is crisp. Turn and continue cooking a further 3 to 5 minutes until cooked to your liking. Remove from the pan and set the salmon on a warm plate to rest. Add extra butter to warm pan, allow to foam, add Verjus. Stir for 2 to 3 minutes, then add capers and dill allow to infuse for 3 to 4 minutes. Pour over rested salmon. Serve with Quinoa Salad.
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