SBS Food

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Salmon with parsley and dill sauce

Inspired by French pan sauces, this quick salmon is served with a creamy white wine sauce. Don’t forget the fresh parsley and dill for flavour and colour!

  • serves

    2

  • prep

    5 minutes

  • cook

    10 minutes

  • difficulty

    Easy

serves

2

people

preparation

5

minutes

cooking

10

minutes

difficulty

Easy

level

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Thumbnail of Fast Fresh Fish

Fast Fresh Fish

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

Ingredients

  • 30 g butter
  • 1 eschallot, finely chopped
  • ½ cup (125 ml) dry white wine
  • 2 cups (500 ml) fish stock (or chicken stock)
  • 200 ml thickened cream
  • Salt, to season
  • ¾ cup flat-leaf parsley, roughly chopped
  • ¼ cup dill, roughly chopped
  • 2 salmon fillets (200 g each)
  • Lemon wedges, to serve

Instructions

  1. Melt a little butter in a medium frying pan over medium heat. Add the eschallot and cook, stirring, for 2 minutes, or until softened. Stir through the wine and bring to a simmer. Cook, until reduced by half. Add the stock and simmer further until again, reduced by half. Stir through the cream and cook for a further 2-3 minutes. Season the sauce well with salt to taste, then stir through the herbs.
  2. Meanwhile, heat a second frying pan over medium heat. Use a thin, sharp knife to remove the skin from the salmon, then slice into thin slices (escalopes), around 1-2 cm thick. Sprinkle the salmon with salt. Melt the remaining butter in the second pan, then pan-fry the salmon for 1-2 minutes each side, or until barely cooked (and a little raw in the centre).
  3. Transfer the salmon escalopes to a serving platter, then pour over the sauce. Serve the salmon with parsley and dill sauce with lemon wedges on the side.

Photography by Jiwon Kim.

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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.

Stream free On Demand

Thumbnail of Fast Fresh Fish

Fast Fresh Fish

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 28 May 2024 9:25am
By Adam Liaw
Source: SBS



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