Salmon fillet with creamy prawn sauce

SERVES 4 PREP AND COOK TIME 20 MINUTES

2 x 180g salmon fillets, skin on 3 teaspoons extra virgin olive oil 2 uncooked king prawns, shelled, tails intact, deveined

8 uncooked king prawns, shelled, deveined, chopped coarsely

20g butter

3 cloves garlic, crushed

¼ cup (60ml) white wine or beef stock 1 cup (250ml) cream

1 tablespoon cornflour

2 teaspoons water steamed zucchini noodles or rice, to serve

1 Season salmon with salt. Heat a small non-stick frying pan over medium-high heat. Add 1 teaspoon of the oil. Cook salmon, skin-side down, for 3-4 minutes or until golden. Press gently with a spatula so that the skin retains contact with the pan. Turn the salmon and cook for a further 2-3 minutes or until done as desired. Cooking time will depend on the thickness of the salmon. Place the salmon on a plate; cover with foil while preparing the sauce.

2 Wipe out the pan with paper towel.

Heat another teaspoon of the oil in the same pan; cook the two whole prawns for 1 minute on each side or until golden and just cooked through. Place on the plate with the salmon.

3 Heat remaining oil and cook chopped prawns for about 2 minutes or until just cooked through. Remove from the pan to a bowl; lower the heat to medium.

4 Put the butter and garlic in the pan and cook gently until soft. Add the wine and simmer for a further minute. Pour in the cream. Stir the cornflour and the water in a small bowl until smooth; stir into the sauce. Simmer, stirring, for 2 minutes or until thickened. Taste and season with salt and pepper. Stir chopped prawns into sauce.

5 Serve salmon with whole prawns, sauce and noodles or rice. Top with freshly ground black pepper, if desired. Not suitable to freeze or microwave.