The sauce is bursting with sharpness and samphire ... a large plate and season with salt and pepper. Spread the butter on top of each salmon fillet and press the fillets, buttered-side down ...

Transfer the salmon to the prepared baking sheet, spacing each fillet at least 1 inch apart. In the meantime, prepare the sauce: Heat butter and garlic in a medium skillet over low heat ...

Sauce will keep in an airtight container in the fridge up to 2 weeks. Before serving, gently reheat in a small pan to just a little warmer than room temperature. Make the salmon: Preheat oven to ...

For the salmon, heat the olive oil and butter in a pan and season the fish ... Set aside on a warm plate. For the sauce, place the cream and fish stock into a pan and bring to a gentle simmer.

Sauce: While the salmon is roasting, place all the ingredients for the sauce in a bowl, and mix until they are thoroughly combined.

FULL OF FLAVOUR An aromatic herb, parsley has a clean and peppery taste with a touch of earthiness, making it a great ...

About Seared Salmon in Tabasco Butter Recipe: Pan-seared salmon fish served hot, topped with freshly made tabasco butter. This salmon dish is best served with a side of potato salad or mashed potatoes ...

When sea salt is dissolved, add oil a little at a time. Yellow anticucho sauce: Combine all ingredients in a bowl and mix well. Salmon skewers: Thread the salmon cubes onto the skewers ...