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Escalope of Salmon with Lyle’s Golden Syrup
Yield:
Serves 4Ingredients:
4 fresh salmon fillets skinned
A little unsalted butter, for cooking
10 oz mixed green salad
1 tsp olive oil mixed with a few drops lemon juice
Salt and freshly ground black pepper
For the dressing
2 shallots, finely chopped
1 tsp black peppercorns, crushed
2 tsp juniper berries, finely chopped
1 garlic clove, minced
4 Tbsp sherry vinegar
1 tsp Lyle’s Golden Syrup
3 Tbsp walnut oil
3 Tbsp peanut oil
Pinch of salt
Directions:
To make the dressing, put the shallots, peppercorns, juniper berries, garlic and sherry vinegar in a small saucepan. Heat and bring to a simmer. Cook until the vinegar has almost completely evaporated. Add the Lyle’s Golden Syrup and oils and bring back to a gentle simmer. Cook for 1-2 minutes and season with a pinch of salt. Leave to cool to room temperature. Season the salmon with salt and pepper. Heat a skillet, add the butter and lay the salmon slices in the butter. Cook gently for 2-3 minutes on one side only, keeping the fish pink. While the salmon is cooking, spoon the dressing onto four plates. Toss the salad leaves with the olive oil and lemon juice and season to taste. Divide the salad leaves between the four plates, sitting them on top of the dressing. Place the cooked salmon on top of the salad and serve at once.
