5 Salmon fillets (boneless) 4 Tbsp. (Lurpak Cooking Liquid) plus extra for brushing salmon pieces.
For the sauce: 1/3 cup mayonnaise 1/2 cup cooking cream 1 1/2 Tbsp. yellow mustard Juice of one fresh lemon Water to delight the sauce 1/4 cup fresh minced Dill 1/2 cup fresh minced parsley 1/2 cup fresh minced coriander 5 cloves garlic Salt Pepper
Season salmon pieces with salt and pepper, bush the skin with (Lurpak Cooking Liquid). Heat skillet, add ( Lurpak Cooking Liquid )over medium heat till hot ( not brown or smoking), add fillet to the skillet skin down, wait until cooked 2/3, then flip it to cook the other side , then flip it again and sear the skin. Remove it from heat and set it aside to finish up cooking slowly.
For the sauce: Add all liquids together except lemon, then mix add salt and pepper, adjust taste. Add lemon gradually as desired (it should taste sour). Add water to delight it. Place the pan over medium heat, simmer until the liquid reduce and thicken slightly, remove it, and then add all fresh herbs. Serve the salmon with sauce
