Preparation Time: 15 mins
Cooking Time: 7 mins
2 tbsp oil
25 gm butter
1 stick lemon - thinly sliced
2.5 cm fresh ginger root - cut into thin sticks
450 gm salmon fillet - cut into 2.5 cm wide pieces
3 tbsp fresh chopped dill
200 gm creme fraiche
boiled rice to serve (optional)
Heat oil and butter in a large frying pan. Add ginger and lemon grass. Cook over a moderate heat for one minute.
Increase the heat; add the salmon pieces. Cook for 2 minutes on each side, gently turning each piece of salmon with a fish slice until golden and cooked through.
Add the fresh chopped dill to the pan. Spoon in the creme fraiche and plenty of fresh ground black pepper.
Allow to cook for one minute, until the creme fraiche melts to produce a thin sauce.
Spoon the sauce over the salmon. Serve with boiled rice, if liked.
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