Originally this was just a dish that I made up from leftovers, I had a nice piece of salmon but was unsure what to put with it. So I raided the fridge as I often do, I had a piece of leek that needed using up and a jar of roasted peppers.
So I grabbed an onion, diced finely with the leek and sweated them of in a pan in some oil and butter. Next was to dice half a roasted pepper from the jar and add to the pan, then a little white wine and start reducing. Once the wine had nearly reduced I added some frozen peas and some tarragon. All the time I kept tasting and added seasoning if needed, I then added the cream to reduce. The great thing about tarragon is that the aniseed taste cuts through the cream and you do not have to add any mustard to your cream sauce.
The salmon was seared in a hot frying pan (make sure the skin is dry before you fry) this way you will get crispy salmon skin. This was just a dish I rustled up but because it tasted so good I will be making it again, perhaps the vegetables will be different. Of course as its cheap dinner ideas I will just use the vegetables I have available at the time.
Roasted red peppers (bell peppers) are a great ingredient for one person because, you take what you need from the jar. Then just ensure what is left is covered by the liquid so it keeps for weeks in the fridge, especially good if you are cooking on a budget . They are so versatile, you can make sauces, add them to dishes .
Salmon on Bed Of Creamed Vegetables
- 1 piece of salmon
- 1 inch leek Finely chopped
- 1/2 onion Finely chopped
- 1/2 roasted red pepper diced (from a jar)
- 1 tsp tarragon chopped
- 1/4 glass white wine
- 75 ml double cream (heavy cream)
- oil for cooking any oil will do
- 2 oz frozen peas
- add a small amount of oil to the saucepan and start sweating the leeks and onions for around 5 minutes. You do not want them to take on any colour.1 inch leek, 1/2 onion, oil for cooking
- season the sauce pan and then add the chopped roasted peppers1/2 roasted red pepper
- start heating the frying pan for the salmon (medium to high)
- add the frozen peas to the saucepan along with the white wine and tarragon, reduce the wine to about a quarter of the volume1/4 glass white wine, 2 oz frozen peas, 1 tsp tarragon
- add a little oil to the frying pan and add the salmon skin side down, cook for about 5 mins1 piece of salmon
- add the cream to the saucepan75 ml double cream
- turn the salmon over, cook for 2/3 minutes
- taste the creamed vegetables and season if neededseasoning
- plate the vegetables and place the salmon on top
Happiest in the kitchen feeding the 3 children who are constantly hungry. Lucky enough to have worked in a Pro kitchen on a voluntary basis to learn the tricks of the trade.. Buckinghams The restaurant with one Table. With Chef Nick Buckingham.(RIP)