For most of us, cooking doesn’t come easily, but this year, prepare the perfect Valentine’s Day meal with this quick and easy Seared Norwegian Salmon served with sautéed cherry tomatoes, snap peas & corn finished with a parsley & truffle cream, courtesy of Royal Palm Executive Chef, Guy Gorrie.
Ingredients:
- 2 portions of Norwegian salmon – weight of your choice.
- 1 punnet snap peas
- 1 punnet cherry tomatoes
- 3 tbs of frozen corn
- Half an onion
- 1 clove garlic
- 200ml Cream
- 2 tbs Parsley
- 1 tsp Truffle oil
- Salt & pepper to taste
Method:
- In a pot, bring some salted water to the boil, add your snap peas and cook till tender.
- Place a heavy based pan on the stove and heat.
- Add a touch of oil, once the oil begins to smoke, add the Norwegian salmon skin side down, reduce the heat once the fish is in.
- Add your cherry tomatoes with a touch of butter and allow to sauté.
- After 2 to 3 minutes, flip the salmon over (you should have a lovely crispy skin).
- Add the corn to the pan and cook for a further 1 to 2 minutes.
- Remove from the stove, and
- and plate elegantly, placing the salmon on top of the snap peas, and dotting the cherry tomatoes around the edge of the salmon.
For the Sauce:
- Finely chop half an onion and 1 clove of garlic, add to a pan and simmer with the cream.
- Once the cream has taken on the flavour of the onion and garlic, stain, and place back on the stove.
- To finish, add the parsley & truffle oil.
Plate this scrumptious meal elegantly, by placing the salmon on top of the snap peas, dot the cherry tomatoes around the edge of the salmon and drizzle the sauce around the plate to complete your masterpiece.
