From Chef, Colin O’Daly, Roly’s Bistro, Dublin
•4 6 ounce salmon fillets, boneless & skinless
•salt and ground pepper to taste
•juice of 1 whole lemon
•1 tbsp. of vegetable oil
•4 tbsp. butter, divided by 4
•2 Granny Smith apples, diced
•1 bunch scallions, chopped
•1 bunch (8 leaves) sorrel, shredded
•1 tsp. chopped parsely
•1 lemon, sliced, for garnish
1.Dry Salmon on paper towels and season with salt, petter, and lemon juice.
2.Add 1 tbsp. vegetable oil and 12 tbsp butter to large skillet and heat over high/medium heat. Place the salmon fillets on the hot skillet. Fry until golden brown, turning at least twice.
3.In a separate saucepan, gently cook over medium heat in the remaining butter the diced apples, scallions (spring onions), about 2 minutes. Divide among 4 plates.
4.Place cooked salmon fillets on top.
Sprinkle shredded sorrel and chopped parsley over the salmon. Garnish with sliced lemon wedges.
Featured writers for Authentic Ireland Travel, Win & Meredith Blevins