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Salmon with Walnuts, Grapes And Scallops

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Atlantic Fisheries North


  • 1 1/2 lb Centre-cut salmon fillet; skinned and cut into 4 slices
  • 4 lg Scallops; sliced
  • 4 tb Butter
  • 1 oz Chopped walnuts
  • 2 oz Seedles grapes; peeled
  • 1 tb Lemon juice; or to taste
  • 1 tb Fresh tarragon
  • Salt and freshly ground pepper


Make a slit in each piece of salmon and stuff with 1/4 tsp chopped tarragon. Season the salmon with salt and pepper. Heat 2 tbsp of the butter in a frying pan large enough to hold the salmon in a single layer. Saut‚ the salmon over moderate heat for 2-3 minutes on each side. It should be firm to the touch. Be careful not to overcook as the salmon dries out easily. Transfer the salmon to a warmed plate, cover and keep warm.
Add the rest of the butter to the pan. Add the walnuts, grapes, scallops and lemon juice and toss over a moderate heat for about 1 minute or until the scallops are opaque. Season with salt and pepper and spoon the mixture over the salmon. Sprinkle with the remaining tarragon. Serve immediately.
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