Salmon a la Riberena (Salmon Asturian Style)

1. 1

   Rinse the salmon fillets, pat them dry, and season with salt and pepper.

2. 2

   Turn them in the flour and shake off any excess.

3. 3

   Heat the olive oil and butter in a skillet and fry the salmon for about 5 minutes on each side on a medium heat.

4. 4

   Lift from the skillet and keep warm.

5. 5

   Cut the ham into fine strips and fry it in the oil.

6. 6

   Deglaze the skillet with the fish stock and sidra and leave it to reduce by at least half.

7. 7

   Place the salmon fillets on a preheated serving dish and pour over the sauce.

8. 8

   Serve with small roasted Yukon Gold potatoes in their skins and thick-sliced broiled beefsteak tomatoes, accompanied by sidra or light wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.