Friday, 7 August 2009

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.

13 comments:

Amanda said...

Another lovely recipe! I love the simple preparation--perfect.

Karen said...

Mmm, you couldn't have prepared this any better... looks wonderful!

Ben said...

Those are some nice salmon steaks! I received their book last week and I am drooling over all their delicious recipes :D

pigpigscorner said...

oo those are some nice looking salmon steaks! The sauce sounds really delicious!

Foodycat said...

So delicious! Have you tried The Fish Society for home delivered fish? Expensive but seriously tasty and a great range!

Marta said...

Wow, gorgeous steaks and very classy sauce! Bistro-worthy!

The Caked Crusader said...

I love capers with fish - just a perfect combo!

Nicisme said...

Salmon is my favourite fish and this sauce looks super and full of flavour.

Joie de vivre said...

Sam,
Thanks, as always, for visiting. Fresh fish delivered to your door...what could be better?!

gastroanthropologist said...

That salmon looks perfectly cooked! What are the prices like for fish from Abel and Cole?

Sam said...

Amanda and Karen: Thanks! I love recipes that are simple but still taste really good. This is one of them!

Ben: I didn't knoe they had a book out but the recipes on their website look really good.

Pigpigscorner: The sauce was perfect for the salmon, it was a bit sharp and nice and lemony.

Foodycat: I haven't tried The Fish Society before but it looks great, you know all the best places!

Marta, The Caked Crusader, Nic and Joie De Vivre: Thanks all!

Gastroanthropologist: To be honest Able and Cole are quite expensive so I wouldn't order reguarly but the quality is fantastic and the have a great range too. For a special occasion it's probably worth it, even if it's just for the convenience of having it delivered.

Hopie said...

Mmm organic salmon steaks! I'm jealous already. And your simple recipe sounds perfect to bring out the flavor without masking it.

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