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Golden Butter Fried Salmon

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From YoRipe by Vera Z
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60 min

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30 min



Large Red Bell Peppers
40 g
30 g
Russet Potatoes
Olive Oil
38 cup
SCS Salted Butter
58 cup
10 sprigs
Chicken Broth
34 cup
1 bunch
Juice Of Lemons
Salmon Fillet, With Skin, Deboned (150g Each)
Lemon Zest
Chopped Garlic
2 cloves
As needed
Black Pepper
As needed
Cayenne Pepper
12 tbsp

How to cook

Prepare the potatoes

  • Preheat the oven to 200 degrees (C.)
  • Wash russet potatoes and use a vegetable peeler to peel the skin off.
  • Using a sharp knife, stand the potato upright and slice the top and bottom of the potato such that it is able to stand upright to form 6 potato cylinders. Slice each potato cylinder again into half to form twelve potato cylinders in total.
  • Place the potatoes into a bowl of cold water for around 5 minutes to remove the starch.
  • Dry the potatoes using a paper towel and season generously with salt, black pepper and cayenne pepper.

Start Cooking the potatoes

  • Heat vegetable oil in a heavy oven-proof skillet over high heat until it shimmers slightly.
  • Pan fry the potatoes in the skillet for 5 minutes until the well-browned. Flip the potato onto the other side and fry for another 5 minutes until well browned.
  • Lower the heat to medium and add 2 tablespoons of butter and 4 sprigs of thyme into the pan. Wait for the butter to foam before basing the potatoes with the butter and thyme mixture.
  • Season the potatoes again with more salt and pepper. Pour 1/2 cup of chicken stock into the skillet
  • Transfer the skillet into the preheated oven and cook until the potatoes are tender and creamy inside, about 30 minutes. If potatoes, are not tender enough, add around 1/4 cup of chicken stock and cook for 10 more minutes.
  • Let the potatoes cool for around 5 minutes and set aside thyme-scented butter remaining in skillet for spooning over potatoes during plating.

Prepare the salmon

  • Pat dry the salmon with a paper towel.
  • Set the salmon flesh side down and use a sharp knife to score the skin side of the salmon making horizontal scores around 1 cm apart.
  • Season the salmon flesh throughout with salt, pepper and cayenne. Massage the seasoning into the salmon, rubbing it especially into the cuts in the skin.

Start cooking the salmon

  • Heat vegetable oil in a heavy oven-proof skillet over high heat until it shimmers slightly.
  • Add the salmon skin side down. Press the salmon gently with a spatula to prevent buckling as it cooks.
  • Cook the salmon for 2 minutes, then flip the fish such that its flesh is facing down and cook for 1 minutes.
  • Flip the fish back such that its skin side is facing down.
  • Turn down the heat to medium-low heat and add 2 tablespoons of butter, 1 clove of garlic and 6 sprigs of thyme into the pan. Once the butter starts to foam, spoon the mixture over the salmon, cooking the fish for another 5 minutes.
  • Remove the salmon from the skillet, leaving the pan on the heat.

Prepare the sauce & serve

  • Add 4 tablespoons of butter, 1 clove of chopped garlic, lemon zest and 2 tablespoons of lemon juice and cook for one minute, stirring until the butter is melted and creamy
  • Plate the salmon and spoon the lemon garlic sauce over the salmon. Serve with asparagus and fondant
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