One-pan garlic butter salmon with lemon.
Prep time: 10 mins | Cook time: 15 mins | Serves: 4
Ingredients.
¾ cup (115g) plain flour
1 teaspoon smoked paprika
1 teaspoon cumin powder
1 teaspoon sea salt flakes
cracked pepper to taste
4 (260g-300g each fillet) salmon fillets
3 tablespoons (60ml) extra virgin olive oil
100g unsalted butter
3 garlic cloves, minced
1 ½ cups vegetable stock
10g parsley, finely chopped
1 lemon juice and zest
1 lemon sliced to garnish
Method.
1. Combine the plain flour, paprika, cumin powder, sea salt and cracked pepper in a wide, shallow bowl. Set aside 2 teaspoons of this mix for the sauce.
2. Dredge the salmon steaks in the flour mixture, pressing gently to coat each side and shaking off any excess.
3. Add olive oil in a large, heavy-based frying pan over medium-high heat. Place the salmon steaks skin-side down and cook for 7 minutes, until deeply golden and crisp.
4. Turn and cook for a further 2 minutes, or until just cooked through. Transfer the salmon to a plate, cover loosely with foil to keep warm, and set aside.
5. Turn heat off and carefully wipe pan clean using tongs and paper towel. Turn heat back on to low-medium heat and melt half the butter in the same pan with the 2 teaspoons of flour reserved from dredging.
6. Add the garlic, remaining butter and vegetable stock. Simmer to reduce and thicken for 2 minutes.
7. Take off the heat and stir through parsley, lemon zest and juice. Season to taste with extra salt and pepper, if needed.
8. Place salmon steaks onto a large serving platter and generously spoon over the hot sauce. Serve immediately.
Serving note: Use gluten free flour for gluten free option.
