(With Creamy Wasabi Sauce)
Preparation time: 10 mins Cooking time: 15 mins
Ingredient:
l 6 fresh Waitrose Selecct Farm Scottish Salmon Fillets, skin on, about 175g each
l 6 tbsp sesame seeds
l 2 tsp toasted sesame oil
For the sauce:
l 25g unsalted butter
l 1/2 x bunch salad onions, washed, trimmed and finely chopped
l 150 ml dry white wine
l 200 ml hot fish stock such as Joubere or Waitrose Cooks’ Ingredients
l 1 tbsp Yutaka Japanese Wasabi Paste
l 142ml pot double cream
l 20g pack fresh coriander, chopped
1. Preheat the grill to high Season the salmon with freshly ground black pepper and press the sesame seeds onto the top and sides of the fillets.
2. Heat a large frying pan until hot and add the salmon skin-side down. Cook for 3-4 minutes on a medium-high heat until the skins are crisp. Transfer to a baking sheet skin-side down, sprinkle fish is just cooked and opaque and the sesame seeds are golden
3. Meanwhile, wipe out the pan with kitchen paper. Melt the butter in the clean pan, add the salad onions and cook for 2 minutes, then stir in the wine. Allow to simmer for 3 minutes to reduce a little. Stir in the stock, bring to the boil, then lower the heat and stir in the wasabi paste and cream. Simmer gently for 1-2 minutes until slightly thickened, then stir in the coriander.
4. Place the salmon on 6 plates. Spoon over the sauce and serve with Waitrose Chinese Style Stir Fry, with white and wild rice.
Drink
The creamy sauce and the richly textured fish need a fresh light cirussy Australian blend – try Barramudi Semillon/Chardonnay from South East Australia.
