Mother’s Day Recipe: Pan Fried Salmon Fillet

What are you going to do to treat your Mum on Mother’s Day this Sunday? It’s a time to pamper and spoil, the day when you make that extra effort to show just how special she is. Loads of ideas have been bouncing around the CellarVie Wines office this week; there are the obvious ones such as the traditional flowers and chocolates, a manicure or pedicure, a Mother’s Day lunch at a nice restaurant perhaps, but why not really push the boat out this year with one of our recipe suggestions!

Nothing screams ‘I love you’ like a lovingly prepared home cooked meal, after all, how many times has your dearest mum done the same for you? Get yourself in the kitchen, whip up a storm and match one of these culinary offerings with a perfectly matched bottle of wine.

If you are thinking of making her breakfast then a simple yet impressive late breakfast/lunch option is smoked salmon and scrambled eggs. All you have to do is arrange some good quality smoked salmon on a pile of fluffy scrambled eggs, with some hot buttered toast and a grind of black pepper and you’re sure to be in her good books for at least a month! Serve them with a glass of Buck’s fizz (half a glass of any good quality Cava or Prosecco poured into some freshly squeezed orange juice) or just a glass of fizz on its own – this month we’re particularly enjoying our Rondel Cava, for example.

If you are feeling really adventurous why not follow our healthy recipe for Pan Fried Salmon fillet with Polenta croutons and lemon watercress salad. Match it with our fruity ChileanVeramonte Rosé made from the Syrah grape or a smart glass of white wine such as the Flagstone Chenin Blanc-Sauvignon Blanc-Viognier from South Africa.

Recipe: Pan Fried Salmon fillet with Polenta croutons and lemon watercress salad


4 boneless, skinless salmon fillets approx 140g/5oz each

150g cooked polenta , either bought ready-made or made from the grain (follow pack instructions and allow it to cool and set on a tray)

35g plain flour

2 tbsp olive oil

200g watercress , washed and thick stalks removed

2 tbsp capers in brine, drained

A squeeze of lemon juice


Heat oven to 190C/170C fan/gas 5. Heat the oil in a non-stick pan (leaving a little aside for the polenta) and fry the salmon portions for 1 min on each side until lightly golden, then transfer to a non-stick baking tray and cook in the oven for 8-10 mins.

When cooked, remove from the oven and set to one side.

Meanwhile cut the polenta into small cubes, toss in flour and fry in a little oil until slightly coloured. Keep warm.

Dress the watercress with olive oil and a squeeze of lemon juice.

Place the polenta croutons and capers over each salmon fillet and serve with the watercress.

Why not treat your mum this Sunday with CellarVie Wines' Mother's Day e-voucher


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