Taste Buds magazine logo
Pan-fried salmon with red apple, pine nuts & basil oil

Pan-fried salmon with red apple, pine nuts & basil oil

Serve this with a tahini & miso dressing, some purple sprouting broccoli and couscous for a healthy dinner


  • 2 salmon fillets
  • 1/4 small red eating apple
  • 30g pine nuts, toasted and seasoned with salt & pepper
  • A few leaves of fresh basil
  • Good-quality flavoursome oil such as olive or rapeseed
  • Butter

For the tahini & miso dressing

  • 75g yoghurt
  • 1 tbsp tahini paste
  • 1 tbsp miso paste
  • Squeeze of lemon juice
  • 75g sour cream


  1. Drizzle the salmon fillets with oil and season with salt and pepper.
  2. Heat a non-stick frying pan. Pan fry the salmon, skin side down, for about 4 minutes or until the skin becomes crispy.
  3. Flip the salmon over and add the butter to the pan. Tilt the pan and spoon the butter over the salmon. Cook for a couple of minutes.
  4. Finely slice the apple.
  5. Roughly tear the basil leaves, place in a small bowl and drizzle over some good-quality oil. Mix together in the bowl or use a mortar and pestle.
  6. To make the dressing, combine all the ingredients. Taste and adjust to your liking.
  7. To serve, arrange the salmon fillets on a plate, add a dollop of dressing and scatter over the apple, pine nuts and basil oil mixture.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

Prefer Print?

Six times a year, delivered to your door

Annual subscription: £15
Single Issue: £3

MayJune 2022 issue out now

Try before you buy. View digital edition

Go to Shop
MayJune22 Taste Buds front cover