Spring Salmon with Lemon Sauce

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Spring Salmon with Lemon Sauce

Spring Salmon with Lemon Sauce

Spring Loch Duart salmon has a delicate fresh flavour that rewards simple cooking.

Serves: 4


4 x 175g (6oz) Scottish salmon fillets

1 tbsp olive oil

Lemon sauce:

25g (1oz butter)

25g (1oz) plain flour

300mls (1/2 pint) semi-skimmed milk

Juice of 1 lemon

1 tbsp each of chopped chives and chervil


  1. Melt the butter in a saucepan and stir in the flour to make a roux. Re move pan from heat and gradually stir in the milk. Return to heat and bring to the boil, stirring gently to make a smooth sauce.
  2. Stir in half the lemon juice.
  3. Whilst the sauce is cooking, pan-fry the salmon fillets in olive oil for a total of 4 mins, turning once.
  4. Add the herbs to the remaining lemon juice and serve fillets, glazed with ‘herby’ lemon juice.
  5. Pour sauce around plate and serve with a jacket potato.

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