Salmon steaks with lemon and caper butter sauce

I awoke last Friday morning to find that a large white box had mysteriously appeared on my back doorstep, it took me a while -I was still half asleep- to work out it was the salmon that Able and Cole had sent me to try.Inside the box were two pristine organic salmon steaks surrounded by ice packs to keep them cool. I could tell it was top quality fish the moment I looked at it, the two steaks were perfectly cut and prepared, they looked really fresh too.

When I have ingredients of this quality I like to prepare them simply so as not to mask their flavour. For these steaks I prepared a lemon butter sauce from lemon juice and zest, butter, capers and salt.I gently fried the steaks in a little olive oil, I was worried they might break apart as I cooked them but in the event they held their shape perfectly. The flesh was succulent and tender, the flavour which was mild and delicate was perfectly complimented by the lemon sauce. I served the fish alongside some dill potatoes, quite simply boiled new potatoes tossed with chopped dill and butter.

Overall I was really impressed by the service and the quality from Able and Cole, as sadly few of us have access to a proper fishmonger nowadays it's good to know that it's still possible to buy expertly prepared fish and with the added bonus of it being delivered to your door. My only criticism -and it's only minor- is that for the price it would have been nice if they had cut the steaks a little thicker.

Salmon with lemon butter sauce and dill potatoes

Ingredients:

• 75g Butter
• A shallot or half a small onion very finely chopped
  
• A large juicy lemon, zested and juiced
  
• 2 tbsp chopped capers (rinsed if packed in salt)
• Salt
  
• 1 Salmon steak per person

For the potatoes

• New potatoes
• Butter
  
• Dill finely chopped
  
• Salt

Method:

• First make the sauce. In a small saucepan melt the butter and cook until it just begins to brown at this point add the chopped shallot and lemon zest and mix well.
• Next add the lemon juice and capers to the pan, stir the sauce and taste it should be quite sharp. Season with salt if you think it needs it.
• For the salmon heat a little olive oil or butter in a large frying pan over a medium heat. Season the steaks on both sides then add to the pan. Cook for 4-5 minutes per side turning halfway through cooking. The time will depend on how thick your steaks are so check they are properly cooked before serving, they may take longer or less time than mine did.
  

For the potatoes:

• Boil some new potatoes in salted water until cooked.
• drain and add the butter and dill, mix well and serve.

Serve the salmon steaks with the sauce poured over the top and the potatoes on the side.