SEARED SALMON

 In Home Chefs Club, Recipes

WITH PICKLED VEGETABLES & WATERCRESS SALAD,

& LEMON HERB CREAM CHEESE

Serves:  4

Preparation Time: 30 minutes + pickling time

Cooking Time:  8 minutes

INGREDIENTS

Pickled Vegetable & Watercress Salad:

4 baby carrots, peeled into long strips

4 radishes, thinly sliced

1 large fennel head or 2 smaller, thinly shaved

200ml white wine vinegar

85g sugar

1 tsp fennel seeds

1 tsp coriander seeds

1 Tbsp black peppercorns

45g watercress

Lemon Herb Cream Cheese:

100g cream cheese

3 Tbsp lemon juice

Zest of 1 lemon

1 Tbsp fresh dill, roughly chopped

1 Tbsp parsley, roughly chopped

Salt

Pepper

Salmon:

4 x 120g salmon fillets

2 Tbsp olive oil

Salt

Pepper

1 Tbsp butter

Juice of ½ lemon

METHOD

Pickled Vegetable & Watercress Salad:

Place your prepared vegetables into a jar a heat-safe container.

Put the white wine vinegar, sugar, fennel seeds, coriander seeds and black peppercorns into a pot over a high heat on the stove top. Allow to simmer for 1 minute then remove from the heat and pour the warm liquid straight into the jar/container with the vegetables.

Allow the vegetables to sit and pickle for 30 minutes, shaking the jar occasionally.

Lemon Herb Cream Cheese:

Combine all the ingredients together with a pinch of salt and pepper. Blitz together with a stick blender or in a food processor, other chop everything well and mix by hand. Mix until the cream cheese is soft and fluffy.

Salmon:

Pat the salmon fillets dry with paper towel and season with salt and pepper.

Heat the oil in a pan over a medium-high heat. Place the salmon pieces in the pan skin side down. Allow to cook away until the skin is crisp, about 4-5 minutes.

Turn them over and reduce the heat. Add the butter and allow to finish cooking, swirling the butter around in the pan. Squeeze in the lemon juice then remove the pan  from the heat.  Spoon the lemony butter over the fish pieces a few time then remove them from the pan and drain.

To plate:

Smear a heaped spoon of the cream cheese on each plate.

Strain the vegetables out of the pickling liquid (you can keep the liquid and use it again).

Pat dry slightly then toss it through the watercress. Divide the salad between four plates and sprinkle over the toasted hazelnuts. Place a piece of salmon next to each.

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