Scottish salmon

Recipe from: 2/1/2005 12:00:00 AM

Ingredients 9
Servings 1


Serving Change
  • 4
    x 220 g Scottish salmon portions
  • 20
    asparagus spears, cooked
  • 12
    new potatoes, halved and blanched
  • 8
    strawberries, cleaned and halved
  • Olive oil
  • 30
    lemon juice
  • 30
    wholegrain mustard
  • 125
  • Salt and pepper


Heat a large frying pan and add 30 ml olive oil.
Place salmon pieces carefully in pan and cook for two minutes on each side.
Remove from heat and allow to rest.
In a separate pan, melt 50 ml butter and add the asparagus, new potatoes and strawberries. Heat through gently.
Transfer salmon, vegetables and strawberries to plates and serve immediately.

Read more on: fish/seafood  |  sauté

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