Salmon with Norwegian Sandefjordsmør sauce

Name: Salmon with Norwegian Sandefjordsmør sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 x 220g packs No.1 Wild Alaskan Sockeye Salmon Fillets; 15 g butter, melted, plus 200g cold, cut into 1cm cubes; 60 ml double cream; Lemon juice, to taste; 2 tbsp finely chopped parsley leaves (about ½ x 25g pack); Pinch cayenne pepper

Diana Henry's salmon recipe with a rich sauce is perfect for summer

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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.