Pan-fried Atlantic Salmon with Lobster Aioli


Preparation time
10 minutes

Cooking time
15 minutes

4 people

1 tablespoon Ferguson Lobster Oil
4 tablespoons whole egg mayonnaise
2 teaspoons oil
4 salmon fillets, approximately 200g each, skin on, pin boned
Salt & pepper
1 bunch broccolini, ends removed
200g greens beans, tops and tails removed
200g snow peas, tops and tails removed
1 tablespoon butter
1 clove garlic, crushed
Juice of ½ lemon

Pan-fried Atlantic Salmon with Lobster Aioli

To make the lobster aioli, mix the whole egg mayonaise and lobster oil in a small bowl. Set aside.

Heat a large fry pan over medium heat and add the oil. Generously season the salmon fillets with salt and pepper, and add to the pan skin side down. Cook for 4 minutes without moving the salmon. This will help the salmon to not stick to the pan. Turn the salmon, and cook for another 4 minutes before removing from the pan.

Place the fry pan on high heat and add the broccolini. Cook for 1 minute before adding the beans, snow peas, butter, garlic, and a pinch of salt and pepper. Cook for 2 minutes, tossing occasionally. Remove from the heat and squeeze over the lemon juice.

To serve, divide the sautéed greens among four serving plates, and top with the salmon fillet and lobster aioli.

(Dietary specifications: use Gluten Free & Lactose whole egg mayonnaise and lactose free butter.)