buttered

A buttery lemon sauce coats these easy-to-make rissoles. Ready in well under an hour they're a great family-friendly weeknight dinner. Pro tip: they're not too bad eaten straight from the fridge the next day, either!

Buttered lemon chicken rissoles recipe

lemon

chicken mince

(2/3 cup) dried breadcrumbs

egg, lightly whisked

green shallots, finely chopped

olive oil

butter

garlic cloves, finely chopped

Green beans, halved lengthways, steamed, to serve

Lemon wedges, to serve (optional)

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Side of salmon

½ kgs Salmon, 1 side, skin

Garlic, olive oil

Sea salt flakes

Tbsp Dill

Meyer lemon,

Line your largest oven tray with a doubled piece of baking paper. Rub salmon all over with garlic oil, and place skin side down on paper.

Season salmon with a little salt, scatter with dill sprigs and add lemon wedges too. Bake for 20-25 minutes for mediumrare, or for 30 minutes for medium. Check fish with small knife by testing whether flakes will gently pull apart in thickest section: medium–rare flakes will still look partly transluscent below the surface, but medium cooked fish will be opaque. Remove from oven and rest for 10 minutes (or allow to cool) before serving. Discard lemons.

The double layer of baking paper might help you transfer the salmon to a serving platter — just slide paper out from under fish once it's safely on the platter. When serving, cut down to just above skin, then turn knife and cut fish off skin. To break into large chunks, serve using two large tablespoons.

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Buttered lemon chicken rissoles rec...

Side of salmon

Top 2 buttered recipes from across the web

The most viewed buttered recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buttered lemon chicken rissoles rec...

Side of salmon

The most viewed buttered recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine