Pan Fried Salmon, with Spinach & Chive Butter Sauce

For the spinach

2 tbsp               water10g                  unsalted butter400g                 (2 packs) baby spinach  1 pinch            sea salt pinch             black pepper, freshly ground

In a medium saucepan with a lid, add the water, butter, spinach and seasoning. Place the lid on the saucepan and keep to one side ready to heat up and cook just before you are ready to serve.

When you are ready, cook on a high heat for 2 minutes and serve.

For the salmon

480g                 salmon fillets, organic, scaled, filleted, pin-boned, skin on1 tbsp               olive oil1 pinch             sea salt1 pinch             ground black pepper1/2                   lemon, juiced

Pat the salmon fillets dry with kitchen paper. Season lightly with salt and pepper. In a large non-stick frying pan on a medium heat add the oil followed by the salmon fillets, skin side down.

Very fresh fish will arc upwards at this point, so using a fish slice press the fillets down for a few seconds so they keep contact with the pan and stay flat against the pan.

Cook the salmon fillets for 7-8 minutes depending on their thickness, until the skin is crisp and golden. If the skin colours too quickly then turn the heat down.

You should hear just a gentle sizzle, browning and crisping up the skin beautifully.

Turn the fillets over onto the flesh side, remove from the heat and leave the fillets in the pan for a further 1 minute to finish cooking.

Remove the salmon fillets from the pan and leave to rest for 1 minute on a warm plate.

Deglaze the pan with the water and squeeze of lemon juice. Reserve.

For the chive butter sauce

1tsp                 unsalted butter½                      shallot, finely chopped80g                  water30g                  (1 tbsp) unsalted butter½                      lemon juiced1 tbsp               chives, finely chopped1 small              tomato, deseeded and diced1 pinch             sea salt

In a small round bottomed saucepan on a medium heat, sweeten the shallot in the teaspoon of butter for 5 minutes without any colour.

Add the water, bring to the boil and whisk in the butter to create an emulsion.

Remove from the heat and add the lemon juice, chives, tomato and a pinch of salt to taste.

To serve

While the salmon is cooking, on full heat cook the spinach and gently reheat the chive butter sauce if you need to.

When the spinach is cooked, place it in the middle of each plate, top with the cooked salmon and spoon the chive butter sauce around.