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 

Serves: 2

Season: All ingredients available year-round

280-300g Loch Duart or other salmon, about 2.5-

3 cm thick

Sea salt

Freshly ground black pepper

Bunch parsley (enough for 2 heaped tblsp, when

chopped)

20g unsalted butter

1 small lemon

You will need to start boiling the potatoes about 8 minutes before setting the salmon to cook.

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Heat the oven to 210°C / 410°F / gas 6.

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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.

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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.

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Spread the butter over the top of the fillets as soon as they are cooked, and serve.