Grilled Wild Alaskan Salmon with Lemon Chilli Butter and Garlic Beans2014-07-07
- Yield : 4
- Servings : 4
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
Sometimes, great ingredients deserve the simplest of recipes to bring out the best in them.
I was sent some wild alaskan salmon fillets by The Alaska Seafood Marketing Institute (ASMI) , along with some farmed salmon for comparison.
The difference is apparent as soon as you look at the fillets. The wild salmon is much more pink, almost red. It is claimed to contain about 7% fat, compared to 11-20% in farmed salmon. Growing in a clean, wild environment, the fish tends to be firmer and fitter. It also needs less cooking — it will dry out if overcooked. Less than a minute on each side, and then left to rest away from the heat. And the results are wonderful. Soft and smooth, almost creamy fish, without the excess oiliness of farmed salmon. Tastes much nicer than the farmed variety.
My chillies on my chilli plant has also ripened to perfection. What better way to have try this brilliant salmon other than with a simple lemon cilli butter. Yum!
- 4 Salmon Fillets
- 4-6 Spring Onions
- Handful of Coriander
- Oil to fry
- 50 g butter
- 1 Garlic Clove, grated
- 100g green beans
- 1 large fresh red chilli.
Cut the ends from the beans, and cut in half. Blanch in boiling water for 5 minutes.
Heat the oil in a large frying pan and cook the salmon, skin side down, for about a minute. Turn over carefully, and cook for a further minute. Remove from the pan and set aside away from heat.
Heat a little bit of butter in a separate pan. Fry the garlic for a minute, and toss in the beans. Set aside.
Melt the remaining butter in the pan. Add the spring onion, chillis and lemon zest, and fry for a minute. Add the lemon juice.
Plate up the salmon, and spoon the chilli butter over it. Serve with the beans, and some rice on the side.