Thursday, November 11, 2010

Crispy salmon on wilted greens

The country has been blessed with many of the world's finest Atlantic Salmon Rivers, not to mention the wealth of stunning scenery, everywhere you go. Such is the abundance of Irish Salmon Rivers, perhaps the most difficult thing to do, is to choose where you want to go first!


2 tablespoons olive oil
4 x 200g salmon fillets
25g unsalted butter
1 brown onion, chopped
2 cloves garlic, crushed
2 zucchini (courgettes), thinly sliced
200g baby spinach leaves
2 tablespoons salted capers, rinsed and drained
2 teaspoons finely grated lemon rind
¼ cup chopped flat-leaf parsley leaves
¼ cup pouring (single) cream
sea salt and cracked black pepper


Heat a large non-stick frying pan over medium heat. Add the oil and salmon, skin-side down, and cook for 4–5 minutes each side. Set aside and keep warm.
Heat the butter in a large non-stick frying pan over medium heat. Add the onion and garlic and cook for 3–4 minutes or until tender. Add the zucchinis, spinach, capers, lemon rind, parsley, cream, salt and pepper and cook for 1–2 minutes or until the spinach is wilted. Serve the salmon on the wilted greens


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