Ruth can Cook

WHAT YOU NEED: 2 x Small Onions 4 x Cloves of Garlic 2 x Salmon Cutlets 1 x half of Green Chilli Pepper (chopped) 1 x Small Tub of Single Cream 1 x knob of Butter Tbsp olive oil Salt and Pepper HOW TO MAKE IT. Finely chop and dice the onions and Garlic. Place into a frying pan and allow them to sweeten not brown in the knob of butter, sweating them down,  mixing continuously on low heat. Add cream and the half of Green pepper, This is the sauce complete.Add salt and pepper. Lightly oil your salmon cutlets, place into a colander over a pan of hot water and steam cook.cover with saucepan lid this should only take about 8 minutes. To serve Place Salmon on warmed plate and add sauce over the top. I served the salmon with sauteed potatoes and peas.

YOU NEED: 2 Fresh salmon Fillets 1 cup Single Cream 1 Garlic Clove - grated 1 tsp Capers - chopped 2 portions of Fresh Kale Salt and Black Ground Pepper (to taste) SAUCE Put a pan on the stove and pour cream and grated clove heat through but don't boil. Once the flavours of the garlic have infused add the chopped capers stir and your sauce is done. Keep on the heat while you cook the rest. FISH Season your Salmon both sides with salt and pepper. add a little oil to the frying pan and skinside down place your fillets cook each side for 3-4 minutes. KALE Place in salted boiled water for about 6 minutes. strain and serve.