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Cover - Basil Butter Grilled Salmon

Basil Butter Grilled Salmon

25 mins
422 cals per serving
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Donal's Notes

A seriously light and fresh supper. This is a perfect example of using simple good-quality ingredients and letting them do all the work.

Ingredients

fresh basil
fresh basil
salmon fillets
salmon fillets
walnuts
walnuts
colourful cherry tomatoes
colourful cherry tomatoes
fennel
fennel
butter
butter
olive oil
olive oil
garlic
garlic
white wine vinegar
white wine vinegar
extra virgin olive oil
extra virgin olive oil
sea salt
sea salt
black pepper
black pepper

Equipment

Frying pan
Frying pan
Fish slice
Fish slice
Chopping board
Chopping board
Knife
Knife

Method

1

Mash the butter in a small bowl. Finely chop half the basil leaves and mix them into the butter with plenty of seasoning and set aside.

2

Heat a little drizzle of oil in a frying pan over a medium–high heat. Add the salmon, skin-side down, and fry for 5–6 minutes until golden and crisp. Turn over and cook for just a minute or 2 more, then add the basil butter and let it melt and foam around the salmon; spoon it over the top of the fillets.

3

Add the chopped walnuts and cook for a further minute or so.

4

Meanwhile, mix the tomatoes and fennel in a large bowl with the garlic, vinegar and remaining basil leaves. Season well and add a good glug of extra-virgin olive oil.

5

Serve the buttery salmon with the salad.

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