A fuss-free seafood dish this Easter? Yes please! It doesn't get any easier than this pan seared salmon. You'll only need a few ingredients and a good skillet to create a beautiful crust on your fish, finishing it with our Fresh Dill Goat Cheese, some herbs and lemon. This one will work well with a salad, or as part of a bigger Easter spread.
Serves 2 people
150g Meredith Dairy Fresh Dill Goat Cheese
2 pieces of fresh salmon (equal in size helps the cooking process) with skin on, approx. 150g each
1 lemon, half juiced, half sliced for decoration
1 tbsp of olive oil
2 tbsp of chopped parsley (or other green herb of your choice)
salt and pepper
Heat a skillet on high heat, and heat up olive oil until sizzling hot.
Carefully place salmon skin side up on the pan. Cook for 3-4 minutes on medium high heat. The salmon will crackle when it's cooking, but let it be while it's searing to stop it from braking apart and to create a beautiful crust.
After 3-4 minutes, flip the salmon around so it's cooking skin side down. Continue cooking for 3-5 minutes, or until the middle of the fillet looks cooked (this will depend on the size of your fillets). Be careful not to overcook as the skillet stays hot for a while after taking it off the heat.
Just before taking skillet off the heat, add 50g of butter to melt on the pan, and with a spoon, spoon it over the fillets. The butter can brown slightly.
Take off the heat, and crumble Fresh Dill Goat Cheese on top. Squeeze half a lemon on top, and sprinkle with parsley and a pinch of salt and pepper.
Decorate with a few lemon slices, and serve.