salmon a la ribereña

My buddy raincoaster was recently asking around for a simple yet delicious way of preparing salmon steaks and I immediately thought of this fabulous dish from Janet Mendel’s Cooking In Spain – though at the time I was in Málaga and so had to send Rain the recipe from memory. It’s a recipe I have used a lot, especially for special meals like birthdays or New Year’s eve at home. I’ve always assumed Janet meant cooked ham not jamón serrano… and I have no idea if my version turns out the way it is meant to. For example, Janet suggests adding some fish broth to thin out the sauce if necessary but, as I seldom have fish broth kicking around, I just add more cava. Works for me!

Recipe and instructions below the links.

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  • 4 salmon steaks
  • flour for dredging
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 100 gr diced ham
  • 1 tbsp flour
  • 100 ml cava or cider
  • salt & pepper

Salt the salmon steaks, let them sit for about half an hour and then dredge with flour. Heat the butter and olive oil in a large frying pan and add the fish, cooking until browned on both sides and cooked through (5-10 min depending on how thick the steaks are). Remove to a platter and keep warm. In the same pan sauté the diced ham, then stir in the flour and add the cava and salt & pepper. Simmer and stir until nicely thickened and pour over salmon.

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5 Responses to “salmon a la ribereña”

  1. raincoaster Says:

    Deeeeelish. And easy!

    But because mine was Sockeye, I bet it had a much stronger flavour than this. With Atlantic Salmon it would be much milder. Actually, next time I’m going to use an oaked Chardonnay with the sockeye.

  2. weerascal Says:

    Never had salmon with ham before – looks curiously tasty.

  3. azahar Says:

    So Janet just told me on FB that it’s supposed to be jamón serrano! Duh. For 17 years I’ve been making this recipe with cooked ham because the recipe just calls for “ham”. Well never mind, it’s always tasted great. But now I really want to try it with jamón serrano and cider…

  4. raincoaster Says:

    Jamon serrano and cider would be good, but wouldn’t it overwhelm the salmon? I guess it depends how much you use.

  5. Wandering Coyote Says:

    I have never heard of salmon & ham before…Wow. That is something I’ll have to try.

    Rain: sockeye FTW!!!! 😀


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