Dinner

Seared Salmon, Citrus Butter

Crisp-skinned salmon finished with a bright citrus butter — a restaurant plate on a weeknight clock.

Ingredients

• 2 salmon fillets, skin on
• 40 g butter
• 1 lemon
• 1 orange
• Tenderstem broccoli, 200 g
• Olive oil
• Flaked salt and black pepper

The method

1. 1

   Dry and season

   Pat the salmon skin completely dry, then season both sides generously with flaked salt. Dry skin is the secret to a glass-crisp finish.

2. 2

   Sear skin-side down

   Place the fillets skin-side down in a cold pan with a film of olive oil, then bring to medium-high heat. Press gently for ten seconds so the skin stays flat. Leave untouched for five minutes.

3. 3

   Blanch the greens

   While the salmon sears, drop the broccoli into salted boiling water for three minutes, then drain and dress with olive oil.

4. 4

   Flip and baste

   Turn the salmon, add the butter, and baste as it foams for ninety seconds. The flesh should just flake at the thickest point.

5. 5

   Finish with citrus

   Off the heat, squeeze in lemon and orange juice and swirl into the butter. Spoon over the salmon and plate with the greens.