Place the salmon fillets on a board and season well with paprika, salt and especially black pepper.
4 large salmon fillets, 2 tsp paprika, 1 ½ tsp salt, 1 tsp Ground black pepper
Place a frying pan over a medium high heat and add the extra virgin olive oil and a knob of butter. When hot, add the salmon fillet skin side up. Cook the salmon for 4 – 6 minutes or until the salmon has turned as lovely golden colour.
1 tbsp extra virgin olive oil, 30 g unsalted butter
Reduce the heat to a medium and gently flip the salmon over on the skin side and cook for a further 4 minutes or until the skin has crisped up.
Remove from the pan and cover (with foil) until the sauce is ready.
Preparing the Sauce
Wipe the pan and add the butter and olive oil.
30 g unsalted butter, 1 tbsp olive oil
Add the shallots and garlic and fry/sauté for 3 minutes or until softened and translucent.
2 medium shallots, 2 cloves garlic
Add the coconut milk, chicken stock, salt and pepper flakes. Stir to combine until boiling then reduce the heat until the mixture simmers.
410 ml coconut milk, 60 ml chicken stock
Leave to thicken as it simmers for about 8 minutes.
Add the chopped parsley and the juice from one half of the lemon and stir.