Golden salmon, a gentle shallot-butter sauce, and a finishing spoonful of salmon roe make a dinner worth slowing down for.
Ingredients
- 2 salmon portions, 170–200 g each
- 1 tbsp olive oil
- 40 g cold unsalted butter, cubed
- 1 small shallot, finely chopped
- 60 ml dry white wine
- 1 tbsp lemon juice
- 30 g salmon roe
- Fresh dill
- Salt and black pepper
Directions
- Dry the salmon and season lightly. Warm the olive oil in a heavy frying pan over medium-high heat.
- Place the salmon presentation-side down. Leave it undisturbed for 3–4 minutes to colour, then turn and lower the heat.
- Continue cooking until the thickest part reaches 63°C. Timing depends on thickness; use a thermometer. Transfer to warm plates.
- Soften the shallot in the pan with a small cube of butter. Pour in the wine and reduce to about 2 tablespoons.
- Remove from the heat. Whisk in the remaining cold butter a few cubes at a time, then add lemon juice.
- Spoon sauce around the salmon. Let the surface cool slightly before adding the chilled roe and dill. Serve immediately.
