The weeks seem to be flying by - it only seems like yesterday that my cake recipes were in Country Kitchen and now my smoked salmon recipes are out. Masala Salmon fillets, potted smoked salmon with clarified tarragon butter, caramalized onion and smoked salmon pizza (this one is very yummy!) and salmon and prawn salad. Here is one of the recipes for you to try when you have time!
Masala salmon fillets
Preparation and cooking time 20 minutes
2 skinless salmon fillets
sea salt flakes and freshly ground black pepper
Olive oil for brushing
10 asparagus spears
100grams smoked salmon, roughly chopped
3 tbsp Masala wine
1 tbsp butter
zest and juice of 1 lemon
100ml double cream
Brush the salmon fillets with the olive oil and season well with the salt flakes and cracked black pepper. Heat a griddle pan until it is very hot and then place the salmon fillets in the pan. Leave them to cook (without moving) until the bottom half of the fillets have become pale pink – depending on how hot your pan is this will take approximately 5 minutes. Turn the salmon fillets over and cook for three minutes until the salmon is a light golden brown and is still soft when you press with your finger.
As soon as you have put the salmon in the pan, begin making the sauce. Bend the asparagus spears so that they break at their natural point. Place in a frying pan with the Masala wine and bring to a gentle simmer for 4 minutes. Add the salmon pieces, lemon juice and simmer for a further 2 minutes. Add the cream and butter and stir until the sauce thickens and season with salt and pepper. To serve, pour the sauce over each salmon fillet and serve with salad and warm new potatoes.