Salmon con Almejas
Salmon is a very common fish in Spain and can be found in most fishmongers and supermarket fish counters. You can buy either the whole fish or the number of fillets or steaks that you require. I love clams so I tend to add a lot of them. You may not want as many as I have suggested so I leave this to you to decide but you probably want to have at least 12 large clams or 16 to 20 baby clams.
- 4 x 175g salmon fillets
- 4 table spoons olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, crushed
- 1 wine glasses of white wine
- 3 table spoons of lemon juice
- 500g clams
- 300ml of fish stock – see Fish Stock Recipe
- 1 table spoons of chopped parsley
- salt and freshly ground black pepper
Scrub the clams and throw out any damaged ones.
HINT: Soak them in cold, salty water which may make them open and get rid of any grains of sand that are inside them.
You can either buy the fish stock or use our Fish Stock Recipe to make your own.
Heat the oil in a large frying pan that has a lid and fry the onion and garlic for about 2 or 3 minutes. Then put the salmon in the pan and fry for 2 minutes on each side.
Add the fish stock, wine, lemon juice and chopped parsley and bring this to the boil. Reduce the heat and cook for about 15 minutes.
Add the clams and put the lid on the pan (this creates the heat which will help the clams to open) and cook for about another 5 minutes or until the clams open.
You could serve this with boiled potatoes and vegetables or alternatively with crusty bread and a side salad.