Salmon with Sherry Vinegar

Salmon with Sherry Vinegar

Ingredients:
* 110 gr butter
* 2 pieces salmon fillet (150 gr each)
* 4 tablespoons sherry vinegar
* 1 tbsp capers, rinsed
* 1 small hand full chopped parsley

Way to make it:

1. Melt half the butter in a shallow pan over a medium heat. As soon as it starts to froth, add the salmon fillets, skin-side down. Cook until the skin starts to turn golden brown and crisp (3 minutes) then carefully turn them over.

2. When the flesh is cooked right through and caught golden brown in patches, lit the fish carefully out on to a warm plate and throw away the butter in the pan.

3. Wipe the pan out with kitchen paper. Add the remaining butter and leave it until it froths. Watch it carefully while its turn a golden, nutty brown.

4. When the butter is deep gold, pour in the vinegar. It will hiss back at you. Then toss in the capers and parsley. Just warm the capers through (the flavour bullies if they get hot), shaking the pan about a bit, then pour the vinegar and caper sauce over the salmon. A little salad, crisp and green, would be nice.

Roast Fillet of Salmon

Roast Fillet of Salmon

Ingredients:

* 2 red peppers
* 2 green peppers
* 1 orange pepper
* 4 salmon fillets ( 150 gr each )
* 2 garlic gloves
* half a red onion
* 150 ml balsamic vinegar
* 100 ml olive oil
* Salt and pepper
* Fresh dill, basil, chevril, coriander

Way to make it:

1. Halve and deseed the peppers, place on baking tray and drizzle with olive oil. Roast in hot oven until golden on top. Remove from oven, place in a bowl and cover.

2. Place the seasoned salmon in a preheated pan with a little oil and put in the oven for about 5 minutes at 200'C.

3. For the marinade, chop the garlic, onion and herbs. Place in a bowl with the oil, vinegar and some salt and pepper.

4. De-skin and slice the peppers into strip sand place in the marinade for 5 minutes.

5. Arrange the peppers on a plate with a little of the marinade and place the salmon on top

6. Garnish with fresh basil leaves.