Panfried paprika chilli salmon
Jean Christophe Novelli devised the following recipe to show how versatile cooking oil can be - so try these out and don't stick to the same old recipes. These can become tired and over-used you know.
Servings: 4
Preparation time: 10 minutes
Cooking time: 12-15 minutes
• 2 tablespoons Flora Cuisine
• 4 salmon fillets
• 3 teaspoons paprika
• ½ teaspoon hot chilli powder
• 2 teaspoons mixed herbs
Sauce
• 150ml reduced fat crème fraiche
• 1 tsp Colman’s horseradish sauce
• Drizzle of runny honey
Method
1. Blend the spices and herbs together and
sprinkle evenly over the salmon fillets
2. Heat the Flora Cuisine in a non-stick frying
pan over a low heat. Add the salmon skin side
down and gently cook for 12-15 minutes or
until cooked through, turning occasionally
3. Mix the crème fraiche with the horseradish
and honey to taste and serve with the salmon
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