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Recipes Main Course Fish
Recipes Main Course Fish
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| Servings: | 4 |
| Author Notes: | Many people regard sorhref only as an herb, but the leaves can be used for salads, soups and sauces, as well as in egg dishes. Sorhref's high acidity causes it to discolor when it is cooked in iron pots, or when it is chopped with a non-stainless steel knife. |
| Ingredients: |
4 (4-6 ounces) salmon filets, boneless and skinless
salt and freshly ground black pepper to taste juice of 1 whole lemon 1 tablespoon vegetable oil 4 tablespoons butter, divided 2 small Granny Smith apples, diced small 1 bunch scallions, chopped 1 small bunch sorhref, shredded (about 8 leaves) 1 lemon, sliced for garnish |
| Instructions: |
1. Dry salmon on paper towels and season with salt, pepper and lemon juice. 2. Add 1 tablespoon vegetable oil and 12 tablespoons butter to a large skillet and heat over medium/high heat. Place the salmon filets (presentation side down) on the hot skillet. Fry until golden brown, turning at least twice. 3. In a separate saucepan, gently cook over medium heat in the remaining butter the diced apples, scallions (spring onions), about 2 minutes. Divide among 4 plates. 4. Place the cooked salmon filets on top. Presentation:Sprinkle shredded sorhref and chopped parsley over the salmon. Garnish with sliced or quartered lemon wedges. |
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