Straight from the freezer, surprisingly fancy on the plate. Skin-on salmon fillets gently cook in butter, wine and House Blend, leaving you with tender fish and a sauce worth scooping up every last drop of.
No defrosting. No oven. Just one pan with a lid.
What you’ll need
Serves 4–5
- 4–5 frozen wild salmon fillets, skin on
- A little butter for the pan, plus a small knob for each fillet
- Half a glass of white wine, or water mixed with fresh lemon juice
- 2 tablespoons of The 30 Plants House Blend
- A splash of soy sauce, optional
- No added salt
Method
- Melt a little butter in a wide casserole pan with a lid, over medium heat.
- Lay the frozen salmon fillets in the pan, skin-side down, in a single layer.
- Pour in the wine, or the water and lemon juice. Sprinkle over the House Blend and place a small knob of butter on each fillet. Add a splash of soy sauce if you like. No extra salt needed, either way.
- Cover with the lid and cook gently over medium heat for about 18 minutes. The exact time will depend on the thickness of your fillets: check that the centre is cooked through. If using a food thermometer, aim for 63°C in the thickest part.
- Carefully lift the salmon onto plates. Turn up the heat and let the sauce bubble, uncovered, until reduced to a creamy consistency.
- Spoon the sauce over the fillets and serve straight away with veg on the side - a bit of dill will dramatically turn up the fancyness dial.
A little note
Skin-on fillets work best here, helping protect the fish during cooking and keep it juicy.
Using fresh salmon? Start checking after 10–12 minutes and add a little more liquid to the pan.
Frozen fish, very little effort, a remarkably fancy dinner.
