Pan-Seared Cured Salmon with Leeks, Crisp Bacon, and Cider Butter Sauce
Pan-Seared Cured Salmon with Leeks, Crisp Bacon, and Cider Butter Sauce
Indulge in the perfect balance of richness and brightness with this pan-seared cured salmon. The buttery, melt-in-your-mouth texture of the salmon is a testament to its high quality. Premium salmon features a vivid color. It ranges from deep coral to bright orange. The flesh is firm yet delicate. Its natural oils give it a rich flavour. These oils are evenly distributed throughout the fillet. This distribution ensures both succulence and a smooth, luxurious bite.
Paired with tender leeks and crispy bacon, this dish achieves layers of savoury depth. The leeks add a subtle sweetness that complements the salmon’s richness, while the bacon provides a smoky, salty crunch. These elements work together to highlight the salmon’s natural qualities rather than overpowering them.
A drizzle of warm cider butter sauce ties it all together. The sauce adds a refreshing tang. This tang perfectly balances the dish’s indulgence. This tangy, buttery sauce enhances the salmon’s flavour while providing a light contrast to its richness. The interplay of creamy, sweet, and savoury notes ensures every bite is as satisfying as the last.
When preparing salmon dishes, always prioritise quality. Look for sustainably sourced salmon, (https://www.bbc.co.uk/programmes/p01hcb6n) which supports the environment and guarantees superior taste and texture. High-quality salmon should smell fresh, with no overly fishy odour, and its skin should be glossy and intact. When you choose the best ingredients, this dish becomes unforgettable. It delights the palate and celebrates the elegance of simplicity.
Pan-Seared Cured Salmon with Leeks, Crisp Bacon, and Cider Butter Sauce
Equipment
- 1 Small mixing bowl
- 1 Cooks knife
- 1 Frying Pan
Ingredients
For the Salmon and Marinade
- 300 gram 2 x 150-gram Fresh Salmon filets skin on ensure pin bones are removed
- ¼ each Finely diced reda onion
- 2 cloves crushed garlic
- 2 ml Lemon Juice
- 100 ml Cider Viengar
- 5 gram Sea Salt flakes
- 5 gram Brown Sugar
- 2 gram Marsala Curry Powder
- 50 ml Olive Oil
For the Sauce and Garnish
- 100 ml Marinade from Fish
- 100 grams streaky bacon
- 100 grams Cold Butter
- 1 each Leek Finely diced
- 1 each Tomato Flesh diced
- ¼ each Finely diced Red Onion
- 100 ml Chicken Stock
- 1 gram Crystal Salt to taste
- ¼ bunch Parsley
Instructions
Marinading / Curing the Salmon
- Select the salmon pieces and check for pin bones remove with small plyers or tweezers.
- Place in a clean bowl place the salmon skin side up.
- Add the marinade ingredients.
- Add Onion, Garlic, Sea salt,
- Add Brown Sugar
- Add lemon Juice
- Add Cider Vinegar
- Add Olive Oil
- Add Curry powder
- Mix everything together
- Place the Salmon skin side up and cover with cling wrap, and refrigerate for 12 hours.
Cooking the Salmon
- Remove Salmon from the marinade and pat dry keep the marinade for the sauce.
- Cut the Bacon in to 5/6 pieces (not to small), then chop the onion, leeks, and tomato flesh into small dice.
- Heat your pan with a little olive oil and add the salmon skin side down
- add a little butter and cook for 3/4 minutes gently frying.
- Turn over Salmon and cook for another 2 minutes
- Remove Salmon from the pan, place on a tray/plate, and allow to rest while we cook the garnish and sauce
- In the pan add the bacon
- Cook until crispy
- N.B. DO THIS PART CAREFULLY AS OIL IS HOT – At this stage there will be alot of fat and oil from the bacon, drain most of this off by carefully tilting the pan and pouring the fat in to a heat proof container (once cool dispose of this).
- Return pan to the heat with a little of the remaining pan oil and bacon add the onion.
- Cook for 3 minute and add the leek – the leek will cook quickly, so keep stirring like you would a stir fry.
- add the reserved mariande from the the salmon, allow to cook untillit becomes syrupy, this will happen quickly.
- Add chicken stock and simmer; reduce by half to concentrate the flavours and consistency of the stock
- When the stock is reduced TURN DOWN THE HEAT TO THE LOWEST SETTING. add the cold butter gently stir to melt the butter when the butter is 50% melted turn off the heat completely,
- Continue to stir until the butter and pan juices form a silky smooth sauce.
- Roughly chop some parsley
- Add the diced tomato to the sauce and stir.
- Add the parsley
- Return the Salmon to the pan and gently warm through with the heat of the sauce.
- Check the seasoning of the sauce may need a pinch of salt, or a few drops of lemon juice.
Plate and Eat !!!!
- Move the Salmon slightly to the side of the pan, and spoon out the sauce, and stack/pile the garnish to the centre of the plate.
- Place the Salmon on the garnish and serve.
- Enjoy!
- Thanks Mel! Keep looking for hearts everyone!
Notes
Mark
My family loved this!