Pan Fried Salmon with Tarragon & Fennel Salad, and a Dill & Caper Mayonnaise
By Chef Aaron Middleton
For 4 People
30 Mins
Allergens: Egg, Fish, Milk, Mustard
Utensils & Essentials
Frying pan, knife, chopping board, blender
Egg, Fish, Milk, Mustard
Egg, Fish, Milk, Mustard
Ingredients:
- 4 salmon fillets
- 1 lemon
- 2 fennel bulbs
- 4 spring onions
- 50g chardonnay vinegar
- 5g tarragon
For the mayonnaise:
- 60g egg yolk
- 10g Dijon mustard
- 20g lemon juice
- 15g chardonnay vinegar
- 200g vegetable oil
- 100g extra virgin rapeseed oil
- 50g Greek yoghurt
- 10g chopped dill
- 30g chopped capers
- 30g chopped gherkins
How to make
Pan Fried Salmon with Tarragon & Fennel Salad, and a Dill & Caper Mayonnaise
Season each salmon fillet portion evenly on the flesh side with a little salt. On a medium heat, start to fry the salmon, skin side down in a non-stick frying pan with 30ml sunflower oil. Fry for 4 minutes, flip, then continue to cook for 2 minutes.
Take the pan off the heat, add the zest & juice of the lemon, and set aside to rest until needed.
Finely slice the fennel & spring onions, then chop the tarragon.
In a large bowl, mix together the fennel, spring onions, tarragon, chardonnay vinegar and salt then leave for minimum 10 minutes.
To create the mayonnaise, place all ingredients for it except the oils, yoghurt, dill and capers (see ingredient list above) in a blender, and blitz until combined. You may wish to add 1g sugar for seasoning.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Mix the Greek yoghurt, dill and capers into the mayonnaise and set aside in the fridge.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
To serve, place a generous spoonful of both the tarragon & fennel salad, and the mayonnaise on the plate. Crown with a portion of salmon, and finish with a drizzle of rapeseed oil, and some dill sprigs.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
