Salmon fillets
White wine
Wakame Sea Salted butter, chilled (see recipe)
Fresh herbs - parsley, dill, chives
Lemon

METHOD

Preheat oven to 180 C.

Place salmon in a roasting tin with a good splash of water and wine. Make sure the tin is a tight fit for the fish so that the poaching liquid comes half way up the salmon fillets.

Poach in the oven for 10 minutes, until salmon is opaque and soft to the touch.

Remove salmon fillets and allow to rest. Meanwhile, bring poaching liquid to the boil and reduce for 10 mins. Whisk in cubes of chilled Wakame Sea Salted butter until the sauce thickens and becomes glossy.

Stir through a handful of fresh herbs and a squeeze of lemon juice and serve over salmon fillets

Chefs notes: keep any extra Wakame Sea Salted Butter in the fridge – it’s delicious, and so simple, melted over vegetables or on roast chicken