Fillet of salmon with fennel salami, creme fraiche, & spring onion mash
With St. Patrick’s day around the the corner, just thought this would be a perfect dish to have to celebrate with, simple and easy.
Pan-fried salmon, smoky fennel salami, pea & crème fraiche sauce
Easy dish to prepare and something very quick to cook.
- 2 x 150g Salmon fillets (Sourced from Egan’s seafood in Skerries)
- 20g Fennel salami cut into small strips (I used ‘Wooded Pig’, the produce their own selection of charcutiere in County Meath, very tasty)
- 50g Unsalted butter
- 80g Crème fraiche
- 1tbsp x Rapeseed oil
- 200ml Fish Stock or vegetable
- 50g Peas lightly blanched in boiling water
- Salt & black pepper
- Start by making the sauce by placing the stock in a shallow pan and reduce by half, whisk in the crème fraiche, add in the fennel salami and a squeeze of lemon wedge, set aside.
- Put a non-stick frying pan over a medium heat and add the rapeseed oil. Season the salmon fillets on both sides with salt.
- Lay the salmon fillets skin-side down in the pan and press gently with spatula or the back of your hand to keep the salmon flat. Cook for about 4-5 minutes until the skin is nice and crispy.
- Turn the salmon over and continue cooking for a further 3-4 minutes on a medium-low heat, adding the butter, allowing the butter to foam, spooning some of it over the fish. Set aside until ready to assemble the dish. You can leave on some kitchen towel covered with tin foil.
I served the salmon with Buttery spring onion mashed potatoes using some locally grown queens, and just in season, some purple sprouting broccoli, Enjoy
Recipe alternative, quick Asian flavoured marinade
- 1 x tbsp Sesame oil
- 2 x tbsp Soy sauce
- 2 x tbsp Palm sugar or soft dark brown sugar
- 1 x cm Finely chopped ginger
- 1 x Clove of garlic finely chopped
- 1 x tbsp Toasted sesame seeds.
- 10g x Coriander leaves
- ½ x Small chilli chopped
- 1 x tbsp Plum Ketchup or Ketchup Manis
- Stir all the ingredients together and marinade the salmon for around 30 minutes before popping them on to a grill and basting regularly with the marinade.
Great fish for soaking up flavours I’ve kept it simple on this recipe but Asian flavours, such as soy, ginger & sesame are great. Remember, leave the skin on when pan-frying as this will help to keep in moisture.