Pan roasted wild salmon

Introduce

Chef :

Ashley Shane Sutton

Pan roasted wild salmon

Playing in the kitchen, my head chef asked for a fish dish of the day dish so off I went looking what I could use & I literally slapped this together wishing for the best & really enjoyed the end result

Ingredient

1 table spoon

capers

50 g

butter

Portion

wild salmon

4-6

new potatoes

glove of garlic

spring of rosemary & thyme

3-5

Trimmed tender stem broccoli

Cooking instructions

* Step 1

First, you want to portion your salmon making sure it is prepped, trimmed & boneless. Wash your new potatoes & other ingredients that need a washing.

* Step 2

Begin steaming your potatoes. Next step is to start making your caper butter by adding caper to your softened butter & seasonings to taste.

* Step 3

Using a hot pan with a little oil, place the fish skin side down and press firmly (not to firm) on the fish to achieve an even crispy skin. Drop your broccoli into salted boiling water, take your steamed potatoes and quickly fry in some garlic, rosemary & thyme (I use salt & pepper also).

* Step 4

Add the caper butter to the nearly cooked fish basting till the finish (be careful not to burn the butter) Drain the oil off the new potatoes & excess water from the broccoli (squeeze freash lemon juice over the tender stem for extra flavours) Finally, plate up, add some pea shoots & enjoy.

Note: if there is a photo you can click to enlarge it