Sauteed Salmon with Kale and Butter Sauce
Ingredients
- 4 darns salmon
- 2 tbsp oil
- 2 shallots chopped
- 1 leek chopped
- 60 g kale leaves chopped
- 50 ml white wine or water
- 50 g butter
- 8 tbsp mash potato to serve – optional
- Salt and pepper
Method
- Cut each darn of salmon in half lengthways to have 8 pieces.
- In a large sauté pan, over medium heat, drizzle the oil. Add the salmon pieces and cook for 2-3 minutes without moving the fish on the pan. Once well coloured, flip the fish on the other side and continue to cook for a further 3-4 minutes without touching the fish. season with salt and pepper.
- Then, add the shallot, leek and kale. Cook for a minute or so and add some white wine. Add a lid on the pan and cook for a further 2 minutes until the vegetables and salmon are fully cooked.
- Remove the lid and add the cold butter in the pan. Swirl to create a sauce not a pool of melted butter! add a squeeze of lemon if desired and check the seasoning.
- Remove from the heat and serve immediately two pieces of fish on a bed of mash potatoes on each serving dish with spoons of kale mixture and the butter sauce.
