Salmon fillets perfectly pan-fried and covered with a saltbush and aniseed myrtle butter, with a squeeze of fresh lemon. Adam borrows from the French meunèire, a brown butter sauce with added herbs.
- 2 salmon fillets, about 200 g each, pin-boned, skin on
- sea salt, to season
- 1 tbsp vegetable oil
- 50 g butter
- 1 lemon, cut into wedges
- ¼ cup finely shredded parsley
- pinch dried ground saltbush, optional
- pinch ground aniseed myrtle, optional
- black pepper, to season
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.
- Season the salmon well with salt. Heat a frying pan over medium heat until very hot. Add the oil and add the salmon fillets, skin-side down, then place a weight on top for the first minute. Cook, without moving, for about 3 minutes or until the skin is crisp. Turn the salmon and cook for another minute or until cooked to your liking.
- Using a piece of scrunched up paper towel, blot any oil from the pan.
- Add the butter to the pan and cook until the butter foams and turns a light golden brown. Remove from the heat, then squeeze in the juice from a few lemon wedges, scatter over the parsley and spices, if using and gently stir to combine.
- Spoon the butter over the fish, grind over a little black pepper and serve.
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Photography by Adam Liaw.