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 salmon is paired with tender leeks and crispy bacon, adding layers of savoury depth. A drizzle of warm cider butter sauce ties it all together, offering a refreshing tang that complements the dish’s richness. Bursting with flavour and elegance, it’s a meal that delights the palate with every bite.

5 from 1 vote

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Prep Time 1

Cook Time 30

Course Fish course, Main Course

Cuisine World

Servings portions

Equipment

1 Small mixing bowl
1 Cooks knife
1 Chopping Board
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!