If you’re looking for a quick, easy and delicious weekday supper, you might like to give this a go. It’s very good with freshly-dug new potatoes and fresh broad beans or peas.
The sauce brings everything together beautifully and takes minutes to make. It works just as well with lemon sole fillets, if you have a good fishmonger nearby.
Pan-fried Salmon With Lemon and Herb Butter Sauce
2 salmon fillets
1 tbsp olive oil
1 knob of butter (about 25g)
Salt and freshly ground pepper
For the sauce:
55 ml white wine
100ml double cream
Juice of half a lemon
1 tbsp chives, snipped small
1 tbspn chervil, dill or parsley
For the sauce, put the white wine in a saucepan and simmer for 4-5 minutes over a medium heat until reduced to 2-3 tbsp.
Add the butter and double cream, whisk gently until amalgamated and reduce until thick.
Remove from the heat and add the lemon juice and most of the herbs, reserving a sprig or two to garnish the fish. Season with salt to taste. Keep warm.
For the salmon, season the fish on both sides with salt and freshly ground black pepper, then heat the butter and oil together in a frying pan.
Cook the fillets for 3-4 minutes a side or until cooked through.
Serve with the lemon and herb sauce and garnish with the remaining herbs.