serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 30 g butter, softened
- 10-12 basil leaves
- Drizzle of olive oil
- 4 salmon fillets (about 175 g each), skin on
- 20 g chopped walnuts
- 300 g ripe tomatoes (heritage or different colours are great here), halved or cut into wedges
- 1 fennel bulb, finely shaved
- 1 garlic clove, crushed
- Sea salt and black pepper
- 2 tsp cider or white wine vinegar
- Extra-virgin olive oil, for drizzling
Instructions
1. Mash the butter in a small bowl. Finely chop half the basil leaves and mix them into the butter with plenty of seasoning.
2. Heat a little drizzle of oil in a frying pan over a medium-high heat. Add the salmon, skin-side down, and fry for 5-6 minutes until golden and crisp. Turn over and cook for just a minute or 2 more, then add the basil butter and let it melt and foam around the salmon; spoon it over the top of the fillets. Add the walnuts and cook for a further minute or so.
3. Meanwhile, mix the tomatoes and fennel in a large bowl with the garlic, vinegar and remaining basil leaves. Season well and add a good glug of extra-virgin olive oil.
4. Serve the buttery salmon with the salad.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
