Seared Salmon and Lemon Butter Sauce
Indulge in a culinary experience where the delicate notes of fresh salmon harmonize with the nuanced flavours of a renowned Pinot Noir. Our recipe for Salmon Fillets with Herb Crust and Lemon Butter Sauce is a celebration of simplicity and sophistication, offering a sublime dining experience that elevates the natural essence of this beautiful fish.
Pair with our Paul Clüver Estate Pinot Noir.
Ingredients:
- 4 salmon fillets, skin-on, about 150-200g each
- Sea salt
- Ground black pepper
- Olive oil
- 2 tablespoons chopped fresh herbs (such as parsley, dill, and thyme)
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons unsalted butter
- Juice of 1 lemon
- Lemon zest, for garnish
- Boiled new potatoes, to serve
Method:
- Preheat the oven to 200°C (400°F).
- Season both sides of the salmon fillets generously with sea salt and ground black pepper.
- In a small bowl, mix together the chopped fresh herbs, and grated Parmesan cheese.
- Heat a lightly oiled pan over medium-high heat until hot. Place the salmon fillets skin-side down on the pan and sear for 1 to 1.5 minutes until the skin is crispy.
- Transfer the seared salmon fillets skin-side down to a lightly oiled baking tray.
- Brush the flesh side of the salmon fillets with olive oil.
- Place the baking tray in the preheated oven and bake the salmon for 4 to 6 minutes until it is cooked through and flakes easily with a fork.
- While the salmon is baking, prepare the lemon butter sauce. In a small saucepan, melt the unsalted butter over low heat. Once melted, add the lemon juice and stir until combined. Keep warm over low heat until ready to serve.
- Once the salmon is cooked, remove it from the oven and let it rest for a minute.
- Serve the salmon fillets hot with boiled new potatoes on the side, drizzled with the lemon butter sauce and garnished with lemon zest on a bed of greens.
- Pair the dish with Paul Clüver Pinot Noir for a delightful dining experience.
Servings: 2 pax