About this recipe:The key to this recipe is in using a lot of fresh herbs. If you can't get chervil or tarragon, just use double the amount of chives and parsley or substitute them with your favourite herbs.
8 salmon fillets
lemon juice, to taste
1 bunch fresh chervil, chopped
1 bunch fresh tarragon, chopped
1 bunch fresh chives, chopped
1 bunch fresh parsley, chopped
25g pine nuts, finely chopped
1 garlic clove, minced
cayenne pepper, to taste
salt and pepper, to taste
2 tablespoons olive oil
1 knob butter
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Method Prep:20min › Cook:10min › Ready in:30min
Drizzle the salmon fillets with lemon juice.
In a small bowl combine herbs, pine nuts, garlic, cayenne, salt, pepper and two tablespoons of olive oil.
In a frying pan warm a little olive oil together with the butter and fry fish for a few minutes with the skin side down. Take out of the pan, place into an ovenproof dish and brush with the herb mixture.
Pop the salmon under the grill and cook for 3 to 5 minutes until the salmon is a uniform pink colour throughout and flakes easily with a fork. Remove from the grill and serve hot or allow to cool and serve cold.