11Aug '09
Herb filled salmon
This dish is so easy I feel slightly embarrassed writing it down for you. It looks impressive though and it’s really good. I’ve added my method for making citrus butter which will complicate things slightly and hopefully justify this blog post!
Ingredients:
- 2 sides of salmon or a whole salmon with the head chopped off and guts removed.
- 2 handfuls of mixed fresh herbs e.g. chives, parsley, basil, rosemary, dill, tarragon etc…
- For the citrus butter, 1 lemon or orange and some softened butter.
Method:
- Put one side of salmon into a steamer and sprinkle the herbs, roughly chopped over the flesh.
- Put the other half of salmon on top as if you were reconstructing the fish.
- Steam for approximately 20 minutes.
- Meanwhile, grate the zest of your orange or lemon and pound it into the butter.
- When the salmon is cooked slice it into individual portions. You will generally have some portions larger then others due to the natural shape of the fish but if you want to you can even this out by cutting different widths.
- Dot the butter over the fish and allow it to melt over the top. Serve with mange tout and potato wedges!
