Basil Butter Grilled Salmon
Equipment
- Frying pan
- Fish slice
- Chopping board
- Knife
Ingredients
- 10-12 leaves fresh basil
- 4 x 175 g salmon fillets skin on
- 20 g walnuts chopped
- 300 g colourful cherry tomatoes ripe, sliced in half
- 1 fennel bulb
- 30 g butter softened
- drizzle olive oil
- 1 clove garlic peeled
- 2 tsp white wine vinegar
- extra virgin olive oil
- sea salt
- black pepper
Instructions
- 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.
- 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.
- Add the chopped walnuts and cook for a further minute or so.
- 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.
- Serve the buttery salmon with the salad.
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.
Nutrition
Calories: 422kcal
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