Salmon with Norwegian Sandefjordsmør sauce
Diana Henry's salmon recipe with a rich sauce is perfect for summer
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook10 mins
- Total time20 mins
Ingredients
- 2 x 220g packs No.1 Wild Alaskan Sockeye Salmon Fillets
- 15g butter, melted, plus 200g cold, cut into 1cm cubes
- 60ml double cream
- Lemon juice, to taste
- 2 tbsp finely chopped parsley leaves (about ½ x 25g pack)
- Pinch cayenne pepper
Method
Preheat the oven to 190°C, gas mark 5. Put a sheet of foil onto a baking sheet with a lip around it. Brush the area where you will put your fillets with some melted butter. Arrange the fish on top, skin-side down, and brush with the remaining melted butter. Season.
Bake for 8-10 minutes, until the fish is opaque and flakes easily with a fork. If your fillets are flat, they will take 8 minutes. If they’re chunky, they’ll take 10 minutes, maybe a little more. Cover the fillets with foil and a couple of thick tea towels to keep them warm.
Heat the cream in a small saucepan over a high heat until it comes to a boil. Reduce the heat to medium, then whisk in 2-3 chunks of the cold butter, whisking all the time. Allow each chunk to melt before you add more. The sauce will begin to thicken – don’t allow it to boil. When you’ve added ½ the cold butter, add a squeeze of lemon juice and season with ground white pepper and salt. Taste. It’s easy to overdo the lemon (most recipes for this suggest using the juice of ½ a lemon – that’s much too acidic).
Continue to whisk as you add the rest of the cold butter. Stir in the parsley. Taste and adjust the seasoning, adding a bit more lemon juice if the sauce needs it. Add a little cayenne pepper too (that is also traditional). Put the fillets on warmed plates and spoon over the sauce. Serve any extra in a small jug, with boiled baby potatoes and green beans, if liked.
Cook’s tip
Make sure the butter is cold – don’t add it too fast and whisk all the time
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,595kJ/ 628kcals |
---|---|
Fat | 58g |
Saturated Fat | 34g |
Carbohydrates | 1.2g |
Sugars | 1.2g |
Fibre | 0.7g |
Protein | 26g |
Salt | 1.1g |