Irish Salmon with a Creamy Chive Sauce
Irish Salmon with a Creamy Chive Sauce
The best way of cooking salmon is to cook it simply with a little butter and lemon juice. A short cooking time also ensures that the best of the flavour is retained. This dish is served with an indulgently creamy chive sauce.
Ingredients
- 4 x 110g fillets of salmon
- 2 dsp lemon juice
- Salt and freshly ground black pepper
- 275 ml/½pt water
- 125 ml/4fl.oz white wine
- 25 g/1oz butter
- Creamy Chive Sauce
- 25 g/1oz butter
- 2-4 dsp dry white wine
- 150 ml/¼pt whipping cream
- 1 small bunch chives – finely chopped
Instructions
- Trim the salmon fillets into neat, even sizes. Just before cooking, sprinkle with the lemon juice and season well.
- Pour the wine and water into a baking tin. Place the salmon fillets skin side down into the tin, placing a knob of butter on top of each one. Cover the top of the baking tin tightly with tinfoil and cook for 10-12 minutes at 190°C/gas mark 5. Remove the salmon from the tin and serve immediately with the chive sauce.
- To make the sauce, heat the butter in a shallow pan and add the wine, cream and chives. Heat through and simmer for 2-3 minutes, stirring frequently. Serve alongside the salmon.
- Tip: Add 2-3 dsp fish stock to the sauce when you add the wine and cream. This will give the dish extra flavour.