SEARED SALMON
WITH TARTARE SAUCE
SERVES 4
INGREDIENTS
Olive oil
4 x 150g Norwegian Salmon portions
Salt and pepper to taste
Tartare sauce
½ cup Mayonnaise
3 tbsp Dill pickles, chopped finely
1 tbsp Lemon juice
1 tsp Dried dill
½ tsp Worcestershire sauce
Salt and fresh ground black pepper
½ tsp Dijon mustard, optional
½ tbsp capers, chopped (optional)
METHOD
1
Rub the salmon fillets with olive oil on both sides and season with salt and pepper.
2
Heat a large non-stick heavy based frying pan – it should sizzle when you drop a little water onto the pan. Place the salmon skin side down in the pan and sear the skin side for 2-3 minutes until a golden-brown crust begins to form on the skin. Turn the salmon over and cook until it is done to your liking. Rest in a warm place while you assemble the sauce.
Sauce
3
To make sauce, mix all ingredients together well.
Serving suggestion
4
Serve the seared salmon with the tartare sauce, mashed potatoes and steamed broccoli or asparagus.
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Ingredients
Olive oil
4 x 150g Norwegian Salmon portions
Salt and pepper to taste
Tartare sauce
½ cup Mayonnaise
3 tbsp Dill pickles, chopped finely
1 tbsp Lemon juice
1 tsp Dried dill
½ tsp Worcestershire sauce
Salt and fresh ground black pepper
½ tsp Dijon mustard, optional
½ tbsp capers, chopped (optional)
Ingredients
Olive oil
4 x 150g Norwegian Salmon portions
Salt and pepper to taste
Tartare sauce
½ cup Mayonnaise
3 tbsp Dill pickles, chopped finely
1 tbsp Lemon juice
1 tsp Dried dill
½ tsp Worcestershire sauce
Salt and fresh ground black pepper
½ tsp Dijon mustard, optional
½ tbsp capers, chopped (optional)