Pan-fried Salmon with Limes and Herb Hollandaise Sauce

Nothing’s simpler to prepare than sautéed salmon.  But if you prefer, you can also use smoked haddock for a change.

Serves:  4;  Prep:  3 mins;  Cook:  7 mins;  Cost:  £8.00;  Cals per portion:  490

Ingredients:  25g (1oz) butter; 15ml (1 tbsp) olive oil;  4 tail end Salmon fillets; 1 lime, sliced; 1 bunch of dill; 90ml (6 tbsp) hollandaise sauce; 30ml (2 tbsp) gherkins, chopped; 30ml (2 tbsp) capers

  • Heat the butter and the oil in a large frying pan, when hot, add the salmon and cook for a couple of minutes on each side to seal in juices.  Season with freshly ground black pepper.
  • Add lime, sprinkle over a few sprigs of dill and cook for 2 minutes, turning lime slices.
  • Chop remaining dill and mix with the sauce, gherkins and capers.  When the fish is tender, add the sauce, heat for 30 seconds and serve.  This is delicious served with ready-cooked new potatoes with parsley and mint.

Tip:  Make sure that as soon as you add the hollaindaise sauce to the pan, you remove it from the heat and serve immediately.  As it’s made with eggs it will curdle and separate if overheated.  You can also serve the sauce cold.

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