Prep 10 mins
Cook 20 mins
My family were salmon fishermen and this was and still is my favourite idea of comfort food, truly wonderful!
- 2 salmon fillets (fresh wild coho not previously frozen)
- 1⁄2 cup butter (unsalted or olive oil)
- 1⁄2 teaspoon salt (Kosher)
- 1⁄2 teaspoon pepper (cracked)
- 2 cups peas (summer sweet-lets)
- 1 cup tomatoes (pearl size)
- 1 tomatoes (beefsteak)
- 1 teaspoon olive oil (evo)
- Melt 1/4 cup of the 1/2 cup in your frying pan set aside the rest. As soon as your butter begins to bubble. Put your fillets in the pan skin side down and salt & pepper. Quickly turn fillets over for about 2 minutes until slightly brown return the fillets to skin side down. Cook skin down until the salmon is almost done. Then turning the salmon over and browning the top until a deep golden brown. Just when salmon is about ready put the rest of the butter in the pan as soon as the butter is melted put your peas and pearl sized tomatoes in the fry pan with the salmon. Slice beefsteak tomato and put on your plates with salt & pepper and about a 1/2 teaspoon of olive oil over them on each plate.
- As soon as the pearl sized tomatoes pop and crack open and the peas and tomatoes are steaming hot. Plate the peas & tomatoes and salmon fillets pour left over butter in pan onto peas, tomatoes and salmon.
- Note: The way you like to fry really well done or just to done is OK and if your butter gets brown don't worry it will taste great either way! The salmon fillets can also go into the oven in a suitable fry pan with the skin side down in the fry pan as long as you baste the the fillets about every 5 minutes for 20 minutes oven temperature should be around 375 watch closely as they do go quickly to done in the oven. Every oven is different!