A Tuscan take on Salmon Pancakes, built on brown butter and sage and finished the way we like it. Ready in about 45 min and easily enough for 8 people.
Free to cook
Prep everything first: chop the aromatics, measure the brown butter and sage elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the san marzano tomatoes and the rest of the brown butter and sage flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Italian
Members
This Italian Tabbouleh leans on garlic and basil to do the heavy lifting. We glaze the Chickpea...
Italian The kind of Italian plate you make on repeat. tomato and oregano, a proper braise, and a finish...
Italian
Members
Our tested Roasted Sweet Potato Crumble: sun-warmed, generous, and balanced with garlic and...
Italian
Members
The kind of Italian plate you make on repeat. brown butter and sage, a proper slow-cook, and a...