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Ingredients
- 60g butter
- ¼ cup caster suga
- 4 witlof (trimmed and halved)
- salt and pepper
- 1 tbsp white wine vinegar
- 2 tbsp flat-leaf parsley (chopped)
- 4 salmon portions (about 180g each, bones and skin removed)
- olive oil
Method
Melt 60g butter and ¼ cup caster sugar in a large frying pan over medium heat. Reduce heat to low and add 4 witlof (trimmed and halved), salt and pepper and cook, turning occasionally, for 8-10 minutes or until witlof caramelises. Add 1 tbsp white wine vinegar and 2 tbsp flat-leaf parsley (chopped) and turn witlof to coat. Remove from heat.
Brush both sides of 4 salmon portions (about 180g each, bones and skin removed) with 4 tbsp olive oil and season with salt and pepper. Cook under a hot grill for 2-3 minutes each side or until cooked as desired.
To serve
Serve topped with witlof and with steamed broccoli on the side.
