Crisp-skinned Salmon with Olive Butter

crisp-skinned salmon

with olive butter

Serves 4

4 x 220g salmon fillets with skin,

pin-boned

1-2 tbs extra virgin olive oil

Salad leaves and lemon wedges, to serve

Olive butter

1 cup (160g) kalamata olives, pitted,

chopped, plus 3 extra, slivered, to serve

1 tbs capers, rinsed, drained

1 tsp lemon juice

1/2 tsp thyme leaves, plus extra to serve

1 tbs finely chopped semi-dried tomatoes

150g unsalted butter, at room temperature

For the olive butter, whiz all the

ingredients, except butter, to a coarse

puree in a food processor, stopping to

scrape down the sides occasionally.

Whiz in the butter until well mixed.

Scrape onto a sheet of baking paper

 that's sitting on a piece of foil. Roll into

a sausage shape, then twist the ends

tightly in opposite directions to make a

bonbon. Chill for 20 minutes or until firm.

Preheat the oven to 250C.

 Pat the salmon dry with paper towel and rub

sea salt into the skin.

Heat a large ovenproof frypan over high

heat. When hot, add the oil, swirling to

coat the pan. Sear the salmon, skin-side

down, for 2 minutes, pressing down with

an egg slice to keep the skin in contact

with the pan. Turn and seal the other side

for 30 seconds, then turn again. Transfer

the pan to the oven for 6-8 minutes for

medium-rare, depending on thickness

of the fish, or until cooked to your liking.

  

Place the fish on plates, then unwrap       

butter and slice into rounds. Place on top   

of the fish, then scatter with olive slivers     

and thyme. Serve with salad and lemon.