Recipe: Salmon with butter and chive sauce


I love salmon (tasty, easy to cook and boosts your brain power – what’s not to like?) and this is hands down my favourite recipe. You have to try it, the sauce is out of this world but beware, it tastes good enough to eat straight out of the saucepan!

This dish tastes great with rice or any kind of potatoes – last night we ate it with boiled new potatoes and green beans, simple but yummy. I squeezed some lemon over the salmon fillets and seasoned them with sea salt with garlic and chilli from The Garlic Farm, before cooking in the oven at 180 degrees for around 15-20 minutes.

Here’s how to make the sauce:

Serves 4

2 finely chopped shallots
1 tbsp olive oil
150 ml white wine
1 fish stock cube
300 ml double cream
1 tbsp lemon juice
75 butter, cubed
3-4 tbsp finely chopped chives
50 ml crème fraiche

Saute the shallots in the oil for approximately 2 minutes. Add the wine, fish stock and double cream and simmer uncovered for around 20 minutes. Strain the sauce through a fine sieve and pour it back into a clean saucepan. Stir in the lemon juice and gradually add the butter cubes, whisking the sauce while the butter melts. Finally, add the chives and  crème fraiche.


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