Salmon fillet with herb-buttered potatoes and green beans

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Serves: 4

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Ingredients

  • 100g Unsalted Butter at room temperature

  • 1 pinch of salt and pepper

  • 4 salmon fillets

  • A splash of olive oil

  • 2 tbsp parsley

  • 2 tbsp coriander

  • 1 tsp lemon zest

  • 1 tsp lemon juice

  • 1kg new/baby potatoes

  • 3 shallots, chopped

  • 1 pack of green beans, tops and tails removed

  • 100ml double cream

Method

  1. First make a herb butter by mixing the butter, 1 tbsp parsley, 1 tbsp coriander, lemon zest and a little seasoning together until combined. Put this aside for later.

  2. Cook the potatoes in their skins by placing them in a large pan of boiling, salted water for 15 minutes. Then remove, keeping the water for the green beans.

  3. Cook the green beans in the boiling water for three minutes. Remove and plunge into cold/iced water.

  4. Cook the salmon skin side down in a pan with a little oil over a medium-high heat for four to five minutes before turning over and cooking for a further one minute. Add a tbsp of the herb butter. When this has melted, remove the pan from the heat and spoon the butter over the fillets for another minute or so. Remove the salmon and drain on kitchen paper (if you are not a fan of the skin it should peel off very easily at this point).

  5. Wipe the pan before adding a little more oil to it. Fry the shallots for one minute, then add the chilled and drained green beans and some seasoning. Toss to coat them and heat through.

  6. Add a little butter and some seasoning to the warm potatoes and mix to coat them.

  7. Heat the cream in the pan the beans were cooked in, then quickly whisk in the remaining herb butter (around a tbsp), followed by the remaining herbs, seasoning and some lemon juice.

  8. Transfer the salmon to serving plates along with the green beans and potatoes and spoon over the sauce.

Additional Information

  • Egg Free

  • Nut Free

  • Main Course

  • Potato

  • salmon

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