Seb's Slippery Salmon

Seb's Slippery Salmon Recipe

Today I'm going to share with you my own creation of a really great way to cook salmon. It makes the salmon so tender it will melt in your mouth!

You will need:
Salmon steak (around 100g-200g) get however many people you are cooking for. (Obviously). Chicken stock or chicken stock cube (make up to about 250ml of stock). A tub of soft cheese like Philadelphia. About 100g of butter. Some chives, a brown onion and spring onion. Mangetouts, runner beans and baby sweetcorn. You could substitute pretty much any greens in here like broccoli or even carrot for a bit of colour. A splash of white wine wouldn't hurt but if you can't find any (you've drunk it all) then don't worry too much.

 Method:
So start by frying the chopped spring onions, onion and chives for literally 30 seconds with the butter. Throw in some salt, pepper and sugar. Now pour in the stock, start off with half of it. Now chuck in half the tub of Philly in with the stock and give it a good stir with the splash of wine before you drink it! The consistency should be fairly thin, if not pour in some more stock until the desired thickness. Now put in the veg and bring it to the boil. Boil for around 5-10 minutes adding stock when needed. Then turn it down and let it simmer. Taste it all the time and add seasoning accordingly. Add more philadelphia and keep stirring and tasting.

Now place the salmon on a griddle pan, or if you don't have one you can make do with a normal frying pan. If you're using a frying pan add some lumps from the sauce before the salmon and rest the salmon on these. Now on medium heat pour the sauce over the salmon slowly and turn it after about 5 minutes. After another 5 minutes for the other side serve with new potatoes or anything you really fancy!

Top tip: Try part boiling the new potatoes for about 5-10 minutes before crushing them slightly and putting them in the oven with unpeeled garlic cloves, butter, rosemary twigs and some mixed herbs. Bake for about 25 minutes.

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