This post is sponsored by Profiline.
Now that we are getting closer and closer to the big feasting day next week, I need to ask you – have you got your menu planned?
If the answer is no, never fear. For you last-minute kids, Christie has got your back.
All you need is a super fresh side of salmon and a little butter and you will have a show-stopping lunch or dinner with very little effort.
Sound good? Does the picture above look yummy? Great, let’s get into it then.
My local one is fantastic. This salmon was caught the day before I bought it and sliced up right before before my eyes.
As an aside, make friends with your fishmonger. It’s an important long term investment, trust me. Do you think this side of salmon would look this pretty if I had tried to hack into a whole salmon myself? That’s right, I don’t even have to answer that. Moving on.
I was sent a Profiline Large non-stick Griddle Pan for this story, and it was amazing for cooking a large piece of fish like this. I have a tiny BBQ so, sadly, the generous 45cm length of the pan is not really shown in flattering proportion.
The really versatile thing about it, is it’s small enough to fit into the oven, as well as sturdy enough to use on the BBQ, which is very handy for big feasting days when the oven might already be getting a workout. In fact, all Profiline cookware are sturdy as they are made with three-layers of professional grade stainless steel and an aluminium core. This also means they heat up and cook food fast. Excellent news for busy cooks.
I simply seasoned both sides of the salmon with salt and pepper and placed it skin side down on the pan. It didn’t need much else, because I intended to drown it in a herby brown butter sauce.
While the fish was cooking I knocked up this luscious brown butter sauce.
I know you might be thinking that an oily butter sauce might be too rich with the already oily salmon. I can understand why you might think that, but calm down, it’s actually really nice.
When butter is allowed to cook so long it turns brown, it takes on a beautiful sweet flavour. It’s a bit hard to believe, but if you give it a go, you will be pleasantly surprised. And that slightly sweet flavour, coupled with crispy herbs like sage, marjoram and parsley, is a gorgeous match for the fish.
To make this sauce I used a Profiline Milk Pan with lip. The lip is great for serving sauces and gravies directly from the pan – no transferring to messy gravy boats! Unfortunately you can’t see the lip here, but you can see it in action in the next photo…
Hubby did a good job of performing this shot for me while I directed him with some very annoying instructions:
“Hold the handle further down, I don’t want your hairy hand in the shot”
“Make the sauce come out a bit faster”
“No, a little slower”
“Move the pan so the sauce flows over the middle of the fish”.
And on, and on. Goodness knows why he puts up with me!
After the cooking, photographing and eating was done, the dreaded part was yet to come – the washing up! I needn’t have feared it though, as the cookware was really easy to clean. Just some warm soapy water and a soft cloth and all gunk came away.
Even the grooves on the griddle pan easily wiped clean. Some of my other ones you have to scrub and scrub to get the browned bits out of the tiny little edges – does that happen to you? Well it wasn’t the case with this one – I’m going to be cheeky and say it’s because the cookware is Australian designed and owned.
I’m curious, what are you cooking for Christmas? Tell me everything!
The Profiline range is available now from all good cookware retailers across Australia. For stockists call 1800 990 990 or visit www.profiline.com.au.
Cookware featured in this story: Milk Pan with lip for gravies and sauces (1.15L) RRP $69.95 and Large non-stick Griddle Pan (45cm) RRP $199.95.
Whole Side of Salmon with Brown Butter Sauce
- 1.5kg side of salmon, in one piece
- 75g butter
- 2 tablespoons fresh sage leaves, finely chopped
- 2 tablespoons fresh marjoram leaves, finely chopped
- 1 tablespoon fresh parsley leaves, finely chopped
- sea salt and black pepper
1. Preheat the BBQ on the highest setting. Once hot, place the griddle pan on the BBQ to heat for 10 minutes. Skip this step if you are cooking the fish directly on the BBQ.
2. Wash the salmon and pat dry with paper towels. Run your clean hands over the flesh side to feel for any stray bones. Pick them out with fish tweezers.
3. Season the skin with salt and pepper and place skin side down on the griddle pan or BBQ hot plate. Season the flesh side with salt and pepper. Cook for 10 minutes until the skin starts to crisp up then close the lid of the BBQ and continue to cook for 20-25 minutes until barely cooked through. The time will depend on the thickness of the fish, so check at 20 minutes and then 5 minute intervals until it is done to your liking.
4. While the fish is cooking, make the sauce. Place the butter, sage and marjoram into the milk pan or regular saucepan and melt over high heat. Swirl the pan using a flick of the wrist for 2-3 minutes until melted. Allow to continue cooking for 2-3 minutes more or until a light brown colour. Watch it like a hawk because it can burnt in a second. Stop just before your desired colour as the butter will continue to darken slightly, even when take off the heat.
5. Take off the heat and immediately throw in the parsley. Careful, it may splatter. Pour over the salmon and serve.
Fig & Cherry was commissioned by Profiline to develop a recipe using their cookware products and write a sponsored feature story. The cookware that appears in the story were gifted in accordance with my disclosure policy.
If you are a brand or PR who would like to commission a sponsored recipe or review, please get in touch via the Advertising page.