S A L M O N F I L L E T S
W I T H
L E M O N A N D P A R S L E Y B U T T E R
Preparation time: A few minutes
Cooking time: 11-14 minutes
Season: All ingredients available year-round
280-300g Loch Duart or other salmon, about 2.5-
3 cm thick
Freshly ground black pepper
Bunch parsley (enough for 2 heaped tblsp, when
20g unsalted butter
1 small lemon
You will need to start boiling the potatoes about 8 minutes before setting the salmon to cook.
Heat the oven to 210°C / 410°F / gas 6.
Carefully wipe the slices of fish with wet kitchen paper and lay them in a baking dish lined with cooking foil. There is no need to skin them because, if you cook the fish skin-side down, the skin will stick to the foil after cooking. Season them moderately with salt (which need not be crushed) and coarsely ground black pepper. Bake for 11-14 minutes just until the fish is opaque all the way through and flakes easily with a fork.
Wash and blot the parsley dry with kitchen paper. Finely chop the leaves, but throw away the lower part of the stems. Put it into a mortar and crush for a minute or so. Add the butter, a little salt and a couple of course grindings of pepper, and crush until the butter is soft. Squeeze half the lemon, add 4 tsp lemon juice and continue crushing until it is absorbed.
Spread the butter over the top of the fillets as soon as they are cooked, and serve.