Salmon Fillets | Bunbury Farmers Market

Salmon Fillets with a Creamy Lemon Dressing

Ingredients:
2 fillets of salmon (skin on)
Knob of butter
Splash of rice bran oil
Cracked pepper
Sea salt

Dressing for salmon:
Lemon juice to taste
1/3 cup of SW mayonnaise
1 tablespoon finely chopped flat-leaf parsley
2 teaspoons Dijon mustard
Blend all dressing ingredients together and warm in a microwave. Put aside.

Method:
In a non stick pan add a splash of oil and a teaspoon of butter. Season the fillets and place skin-side down in the hot pan. Cook a maximum of 3 minutes and flip, cook till only just done. Remove from pan. Set the fish on your warm serving plate and add the dressing just before you serve.

Serves: 2

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Asparagus Salmon Fillets with Maille Tartare

Ingredients:
2 fillets of salmon (skin on)
Knob of butter
Splash of Welly Boots Olive Oil
Whittington’s Lemon Pepper
1 bunch Asparagus Spears

Dressing:
Squeeze of lemon juice (approx ½ lemon)
½ cup Maille Tartare

Method:
Blend dressing ingredients together. Put to the side. Trim off woody ends of asparagus spears. In a non stick pan add a splash of oil and a teaspoon of butter lightly fry. Keep to the side and warm. Season the fillets with Lemon Pepper and place skin-side down in the hot pan. Cook a maximum of 3 minutes and flip, cook until just done. Remove from pan. Set the fish on a warm serving plate and add the dressing just before you serve. Top with asparagus spears.

Serves: 2

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
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