Simple Way to Make Award-winning salmon fillet in herb butter with creamy mash & vegetables (serves 2)

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, salmon fillet in herb butter with creamy mash & vegetables (serves 2). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Today I show you the ultimate way to roast a smoky and moist salmon fillet served with creamy baked mashed potatoes Music: "Vivacity" Kevin MacLeod. Place salmon fillets skin-side down on a parchment or non-stick foil lined sheet pan. Brush the salmon fillets on all sides with the mayonnaise, coating evenly. Sprinkle the cumin and then the coriander evenly over the fillets, and season with salt and pepper.

To begin with this recipe, we have to first prepare a few components. You can have salmon fillet in herb butter with creamy mash & vegetables (serves 2) using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make salmon fillet in herb butter with creamy mash & vegetables (serves 2):

1. Make ready 2 medium salmon fillets
2. Prepare 2 large potato
3. Take 3 large carrotts
4. Prepare 1 can sweetcorn or frozen
5. Take 2 pinch salt, pepper, parsley, ground corriander & dill
6. Take 1 pinch lemongrass & piri piri seasoning
7. Make ready 1 small cheese sauce mix (optional)
8. Take 1 tsp honey.

Process until you get a creamy paste, scraping down the sides as necessary. Arrange the salmon fillets with a little space between each one, on a buttered roasting tin and sprinkle with black pepper. Try to get salmon fillet slices that are all the same thickness. If they are very thin at the sides, fold the sides underneath to prevent over-cooking.

Steps to make salmon fillet in herb butter with creamy mash & vegetables (serves 2):

1. peel & cut carrotts leaving in long strips (not too thin) add 1 pinch of ground corriander. peel & cut potato's after 15 mins on start preparing your salmon
2. pre heat griddle pan with dash of olive oil. sprinkle the herbs & honey over the salmon leave for 2 minutes then skin side down place in pan. (make sure hot) then add teaspoon of butter.
3. salmon: after 3 mins turn salmon for a further 3mins. once seeled place on foil (enough to create a pasty shape) pour the butter over and fold foil like a pasty leaving gap in each side then place in oven (gas mark 7) for approx 10 mins.
4. sweetcorn add pinch of salt & sugar (this wont take long)
5. mix cheese sauce with milk. (this is optional)

Try to get salmon fillet slices that are all the same thickness. If they are very thin at the sides, fold the sides underneath to prevent over-cooking. Add herb mix to butter in a bowl and mix with a fork. Delicate angel hair pasta tossed in buttery herbs forms a base for asparagus spears cooked with pecans, topped with a salmon fillet and a butter-Dijon mustard sauce. Salmon Fillets With Orange Basil Butter.

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