How to make salmon with parsley puree in 20 minutes
A 20-minute salmon dinner for two that tastes as great as it looks on the plate
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Your support makes all the difference.This recipe shows just how simple a sauce can be, and how beautiful, when paired with coral-coloured salmon. The key to producing a green sauce this striking is a quick boiling/blanching of the green ingredient – in this case, fresh parsley.
Whizzed up with a bit of butter, it has just enough body to stay put on the plate and provide a clean-tasting, vegetal element with each bite.
If your fillets come with the skin on, you may find it is easier to cut away the skin when the fish is still somewhat firm and not fully defrosted.
Serves 2
Two 170g frozen, skinned salmon fillets
1 large bunch parsley (curly or flat-leaf)
3tbsp water
2tbsp unsalted butter, at room temperature
Freshly ground black pepper and sea salt
1tbsp sesame oil (pure or toasted)
Unwrap and place the frozen salmon fillets skinned sides down on a small metal baking sheet; this will help them defrost faster. Bring a pot of water to a boil over high heat. Meanwhile, coarsely chop the parsley leaves and some tender stems, saving a few stems’ worth for garnish.
Add the chopped leaves and stems to the water; cook/blanch for about 1 minute, during which time its colour should brighten. Drain and immediately transfer to a mini food processor or small blender, along with the water, the butter, ½tsp of the salt and a pinch of the pepper. Puree until thick and smooth, and keep it covered. Alternatively, you can use a tall container and a stick blender; we found in testing that this tool made it easier to puree such a small amount. If the butter congeals a bit, pop the puree in the microwave just to warm it up.
Rub the salmon fillets on both sides with the toasted sesame oil, then season them lightly with salt and pepper on both sides. Heat a medium nonstick frying pan over a medium heat. Add them to the pan, skinned sides up. Cook for about 3 minutes per side until lightly browned; their centres should be barely cooked through.
Spoon a little of the parsley puree on each plate, then place a fillet on top. Spoon the rest of the puree over or around the fish. Garnish with the reserved sprigs. Serve right away.
Nutrition
Calories: 430; total fat: 30 g; saturated fat: 11 g; cholesterol: 125 mg; sodium: 390 mg; carbohydrates: 4 g; dietary fibre: 2 g; sugars: 0 g; protein: 36 g
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