Pan Roast Salmon with a Lemon and Dill Sabayon and Broccoli Coucous

Pan Roast Salmon with a Lemon and Dill Sabayon and Broccoli Coucous

This is a delightful refreshing dinner for those awkward times between Christmas and New Year. It is delicious and an impressive treat to serve up over the weekend if you have guests coming. This can be knocked up in just over half an hour too.[purerecipe]



  • 4 Salmon Fillets
  • Lemon Sabayon

  • 3 Egg Yolks
  • 2 Tbsp White wine
  • 1 Tbsp Lemon Juice
  • 1 Tbsp chopped Dill
  • Broccoli Coucous

  • 1 Large Head Broccoli
  • 40g Butter
  • Shallot Puree

  • 400g, finely sliced. Shallots
  • 2 Cloves Garlic
  • 2-3 Tbsp Cream
  • Scallops

  • 12 Scallops


  1. Sweat the shallots in a knob of butter with the garlic for 20mins. Transfer to a processor, add the cream and blend until smooth. For extra smoothness pass through a sieve.
  2. For the broccoli couscous, chop the head as finely as you can to get small but different sized "grains". Cook these in the butter for 8 minutes, season well.
  3. Over a medium heat fry the salmon fillets until cooked two thirds of the way up. Then flip and turn off the heat. Leave in the pan to finish cooking in the residual heat.
  4. For the sabayon, set a bowl over simmering water, add egg yolks, wine and lemon juice. Whisk slowly but constantly until it thickens. Once it is thick enough, remove from the heat and add the dill.
  5. Quickly fry all the scallops, one minute per side and plate up accordingly. 


  1. This is a perfect seafood feast! The salmon on top of the broccoli looks delicious!

  2. Sounds like a lovely dish…like the idea of turning the broccoli into couscous like consistency.

    • Dave Crichton

      Hi Karen, the broccoli couscous is lovely, just not quite as good as the cauliflower couscous though I did a couple of posts back.

      All the best for the New Year.

  3. That lemon Sabayon sounds wonderful, David. All the best for 2013!

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