- 2 Side fillets of Salmon
- 1 large escallion shallot, peeled and finely sliced
- 1 small tub low calorie crème fraîche (around 200ml)
- Handful of chopped coriander and taragon
- Handful of spinach leaves
- Large Ramiro Red pepper chopped into medium sized pieces (about 2cm by 0.5 cm).
- 1 Tablespoon Angela’s spice mix
- 25cl white wine
- 40ml olive oil
Heat the olive oil in a non-stick saucepan over a medium to low heat, then add the salmon fillets skin side down. Fry gently keeping the skin side down until the salmon changes to a cooked colour almost all of the way to the top. For large fillets, this may take 30 minutes or more. Turn the salmon over to finish off the top for a minute or two – because the top of the salmon is in a ‘V’ shape you may need to tilt the salmon for a while to make sure both sides of the top are done.
Carefully remove any white excretion from the salmon fillets and rest in a warm place (such as an oven set to 50 deg. C). Remove any remaining solid lumps from the pan and add the chopped shallot. Fry for a minute or so until the shallot starts to take on some colour, then add the chopped pepper. After another minute add the spice mix and stir thoroughly. Add the white whine, stir again and season with salt and pepper. Turn up the heat to start reducing the wine.
When the wine has reduced by two thirds, add the creme freche and stir thoroughly. Reduce the heat a little, then add the herbs and spinach and cook for another minute or so until the spinach just starts to wilt.
Serve with the Salmon. (Most crispy skin fish dishes are served ‘skin side up’ but for a large salmon fillet we thought this worked best with the skin side down – it’s a matter of personal preference.)Share with