Serves 4
Ingredients:
- 1-2 tablespoons finely shredded fresh ginger
- 2 tablespoons of Crabbie's Old Scottish Green Giner Wine
- 120ml double cream
- 200g raw tiger prawns, peeled and de-veined
- 2 spring onions, diagonally sliced
- 1-2 tablespoons chopped fresh coriander
- Squeeze of fresh lemon juice
- Salt and freshly ground black pepper
- 1 tablespoon sunflower oil
- 25g butter
- 4x 150g skinless salmon fillets
Method:
- Put the ginger and Crabbie's into a pan and heat.
- Add the cream, bring to the boil and reduce to a quarter.
- Add the peeled prawns and simmer for 1 minute until cooked.
- Add the spring onions, chopped coriander and lemon juice, season and keep warm.
- Heat the oil and butter in a non-stick frying pan and add the salmon, skinned side up.
- Cook without turning for 4 minutes and then turn over and cook for 1 minute.
- Place salmon onto warm plates and spoon the sauce over and around each fillet.
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