The butter poaching gives a luxurious taste to the salmon and moistens it as well as self saucing. Serve over wilted baby spinach and pair with crunchy sugar snap peas to contrast with the richness.
Servings: Two
Ready Time: 3 hours 15 minutes, including marinating time
Fish
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon ground ginger
1 teaspoon ground coriander
¼ teaspoon cayenne pepper
2 tablespoons olive oil
2 6-ounce (175 grams) skinless salmon fillets
kosher salt
Butter poaching
¼ cup unsalted butter, cut in pieces
2 tablespoons lemon juice
2 tablespoons chopped chives
Method
Combine cumin, paprika, ginger, coriander and cayenne pepper in a small bowl. Add 1 tablespoon of oil to create a smooth paste. Rub mixture over salmon and marinate for at least 3 hours. Sprinkle with kosher salt just before sautéing.
Add remaining one tablespoon of oil to a heavy skillet over medium high heat. Place salmon, flesh-side down for 1 minute. Turn over and cook skin-side down for 2 more minutes. Reduce heat to medium low. Add butter in pieces spooning it over the salmon frequently. By spooning quickly the butter does not burn. Cook another 3 to 4 minutes or until fish is slightly pink in centre. Remove pan from heat. The butter should be a nutty brown colour.
Remove fish to a plate. Add lemon juice to pan. Let it cook for 30 seconds to combine flavours. Strain butter mixture into a clean bowl, season with salt to taste and sprinkle in chives. Serve salmon over wilted spinach, drizzled with the lemon butter.
Lucy Waverman