Pan-fried Salmon with Tomatoes, Shrimps and Fresh Herbs
Serves 3
For the Tomato And Shrimp Sauce:
15ml olive oil
25g brown shrimps, peeled
1-2 plum or salad tomatoes, blanched, peeled and diced
Mixed bunch of parsley, tarragon, chives and chervil, chopped
Salt and pepper
For the spinach:
Knob of butter
Generous handful of spinach leaves, picked and washed
Salt and pepper
For the salmon:
Salt and pepper
3 x 50g square fillets of salmon, skinned
15ml olive oil
Squeeze of lemon juice
To make the sauce, warm the oil in a pan but do not let it become too hot. Add the shrimps and gently warm. Add the tomatoes and finally the herbs. Season to taste. Melt the butter in another frying or saucepan.
Once sizzling add the spinach leaves, stirring for just a minute or two until the leaves are tender. Season with salt and pepper and drain. The leaves can be spooned on to a plate lined with kitchen towel. This will help soak up any excess water remaining in the leaves.
Season and fry the salmon fillets in a hot pan with a little olive oil, allowing them to colour on one side before turning the fillets and repeating the process. The fillets will only take three to four minutes in total, keeping a succulent moist centre. Finish with a squeeze of lemon juice.
Divide the leaves into three piles on a main course serving plate. Top each with a fillet of the fish, spooning the tomato, shrimp and fresh herb sauce on top of each and serve.
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