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Parsley butter crowned salmon steaks
A lovely recipe for a special meal.
What you need
- 4 fresh salmon steaks
- For the parsley butter
- 100 g butter, softened
- 1 tsp fresh lemon juice
- 1 clove garlic, peeled and crushed
- 6 tsp chopped fresh parsley
- 1 pinch cayenne pepper
- For the cooking liquid
- 150 ml vegetable stock
- 300 ml dry white wine
- freshly squeezed juice of 1 lemon
- 3 tsp white wine vinegar
- 3-4 sprigs fresh parsley
- seasoning
Method
Beat together the ingredients for the parsley butter until well mixed. Spoon onto a sheet of greaseproof paper. Shape, with the help of the paper, into a sausage shape. Wrap up the paper and twist the ends to seal. Chill for at least 1 hour or until firm.
Rinse the salmon steaks under cold running water. Arrange in a large, deep frying pan. Pour over all the ingredients in the cooking liquid.
Cover the pan and simmer gently for 5-10 min, basting frequently.
Test to see whether the salmon is properly cooked by inserting the tip of a knife into the thickest part. If properly cooked the flesh will flake easily and offer no resistance. If not cooked however, simply continue to poach and test until cooked.
Carefully lift the salmon out from the pan, using a fish slice. Transfer to a warmed serving plate. Top each with a few slices of the parsley butter.
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Preparation 10 minutes Cook 5 minutes Waiting » 1 hour Chill 1 hour Total 1 ¼ hours -
Energy 2036 kcal/serving Fat 44.4 g/serving Carbohydrates 0.00 g/serving Glycaemic Index 0 Glycaemic Load 0.00 
Serving suggestion
Garnish with whole prawns, sprigs of fresh dill and fresh chervil and slices of lime.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 8552 | 4720 | 10475 | 8350 |
| Energy (kcal) | 2036 | 1123 | 2500 | 2000 |
| Protein (g) | 114 | 63.1 | ||
| Carbohydrate (g) | 242 | 133 | 345 | 275 |
| Fat (g) | 80.4 | 44.4 | 95 | 70 |
| Fat (saturated) (g) | 32.7 | 18.1 | ||
| Fibre (g) | 13.6 | 7.53 | ||
| Sodium (mg) | 7513 | 4147 | ||
| Salt (equivalent) (g) | 18.8 | 10.4 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 357 | 197 | 800 |
| Vitamin B-12 (µg) | 4.80 | 2.65 | 1 |
| Vitamin B-6 (mg) | 2.67 | 1.48 | 2 |
| Vitamin C (mg) | 27.1 | 14.9 | 60 |
| Vitamin D (µg) | 57.8 | 31.9 | 266 |
| Vitamin E (mg) | 7.28 | 4.02 | 10 |
| Zinc (mg) | 11.6 | 6.38 | 15 |
| Calcium (mg) | 516 | 285 | 800 |
| Folate (mcg) | 823 | 454 | 200 |
| Iron (mg) | 17.7 | 9.77 | 14 |
| Magnesium (mg) | 387 | 213 | 300 |
| Niacin (mg) | 80.7 | 44.6 | 18 |
| Pantothenic acid (mg) | 3.08 | 1.70 | 6 |
| Riboflavin (mg) | 10.4 | 5.76 | 1.6 |
| Phosphorous (mg) | 1456 | 804 | 800 |
| Thiamin (mg) | 8.22 | 4.54 | 1.4 |
This recipe is:
Demi-veg
Corn-free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning, cayenne pepper or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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