Crispy skin salmon creamy summer stew

Crispy Skin Salmon Creamy Summer Stew

We have the perfect stew for summer, yes, for summer! you heard me right. This light fresh salmon recipe with yummy new potatoes is easy and ideal for the summer months.

  • Gluten Free
  • Serves 4

Ingredients Persillade:

Ingredients Stew:

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 leek, trimmed and thinly sliced
  • 2 tsp chopped fresh thyme leaves
  • 500g new potatoes, halved if large
  • 100ml dry white wine
  • 250ml Gluten-free fish or stock
  • 100ml single cream
  • 1 tsp dijon mustard
  • 150g fresh or frozen peas

Ingredients Salmon:

  • 4 salmon fillets (skin on)
  • Sea salt
  • Oil
  • Cracked black pepper

Ingredients Crumbled Prosciutto:

  • Prosciutto

Instructions Stew:

Heat the oil in a deep-frying pan (one with lid) or a shallow saucepan, then gently fry the onion, leek and thyme with a pinch of salt and pepper over a medium heat for 6-8 minutes until starting to soften.

Add the new potatoes, stirring well, then pour in the wine. Bring up to the boil and cook for 2-3 minutes until the wine has reduced.

Stir in the stock, then bring back to the boil, cover and simmer gently for 15-20 minutes until the potatoes are just tender.

Combine the cream and mustard, then stir into the pan. Cover and simmer for a further 5 minutes. Remove the lid, add the peas and cook, uncovered, for a final 2-3 minutes until the peas are heated through. Adjust the seasonings to taste.

Instructions Crumbled Prosciutto:

Put your oven on at 200C.

Get a baking tray and line it with baking paper.

Get your prosciutto and pop in on the baking tray in single lines.

Cook until crispy and then remove from the oven and pop on paper towel to remove any fat.

Get your food processor and blend until a crumb.

Instructions Persillade:

combine all the persillade ingredients in a bowl, seasoning to taste. Set aside until ready to serve.

Instructions Salmon:

Pat the skin of the salmon very well with a paper towel until dry. If time permits, place the salmon skin side up in the fridge for 1 hour (uncovered,) to dry it out even more.

Drizzle flesh side with half the oil (just a tiny bit) and rub over skin. Sprinkle with half the salt and pepper. Turn fillet over and repeat. Do not do this step until just before cooking.

Put enough oil in a large non-stick skillet so it fully covers the base. Heat on medium high until it shimmers (but not smoking).

Place salmon in the skillet skin side down, then immediately turn the head down to medium.

Using your finger, press down on each salmon for 10 seconds so the skin is pushed flat against the skillet and "sets" its form. If you can do at least two at a time that is ideal.

Cook for 7 minutes, or until the salmon is cooked 3/4 of the way through (you will see the colour changing up the side of the salmon) and the skin is crispy.

Flip the salmon to skin side is up and cook for a further 90 seconds.

Flip the salmon again to skin side down, turn the heat up to medium high and cook the skin side again for 60 seconds, just to give it a final blast of heat to reinforce crispiness!

Instructions Serve:

Serve by putting the stew in the middle of a plate and then salmon on top and persillade around.

Now Enjoy!

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