Salmon A La Riberena (Salmon Asturian Style)
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
36
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Rinse the salmon fillets, pat them dry, and season with salt and pepper
2
Turn them in the flour and shake off any excess
3
Heat the olive oil and butter in a skillet and fry the salmon for about 5 minutes on each side on a medium heat
4
Lift from the skillet and keep warm
5
Cut the ham into fine strips and fry it in the oil
6
Deglaze the skillet with the fish stock and sidra and leave it to reduce by at least half
7
Place the salmon fillets on a preheated serving dish and pour over the sauce
8
Serve with small roasted Yukon Gold potatoes in their skins and thick-sliced broiled beefsteak tomatoes, accompanied by sidra or light wine