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Seriously, why would you go out for takeaways when you can have this on your table in less than 20 minutes any night of
the week!
- Crispy Skin Salmon with Lemon Chive Cream
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- 4x 150 gram portions of fresh salmon fillet with the skin
- 2 tablespoons of olive oil
- flakey sea salt
- freshly ground black pepper
- 2 bunches of fresh thin Asparagus, ends trimmed
- 1 tablespoon of butter
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- For the Lemon Chive cream sauce:
- ½ cup of quality mayonnaise, I used Japanese Kewpie
- ¼ cup of cream
- juice and zest of 1 lemon
- small bunch of fresh chives, chopped
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- Place a heavy based skillet over a medium-high flame to pre-heat.
- Rub the skin side of the salmon portions generously with the olive oil and season well with flakey sea salt and
pepper.
- When the pan is well heated place the salmon portions skin side down and sear well for 3 to 4 minutes.
- NB! You may need to cook the salmon in batches to prevent overcrowding the pan and reduce the heat for a crispy
skin!
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- Carefully flip the salmon over and continue to cook on the flesh side for a further 1 or 2 minutes, or until close
to almost cooked through.
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- Meanwhile, in another skillet place the asparagus, butter and enough water to just cover the bottom of the pan,
approximately ¼ cup.
- Place over a high heat and sweat the asparagus, continually moving the spears about the pan to ensure they cook
evenly on all sides.
- Add more water if necessary and cook until they are just tender and perfectly green. This should only take around 3
to 4 minutes.
- Serve immediately!
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- To make the Lemon Chive Cream sauce:
- Simply combine the mayonnaise, cream, lemon juice, zest and chives in a small bowl.
- Taste and add more lemon juice and season if required.
- Spoon into small dipping cups and serve alongside the crispy skinned salmon and asparagus.
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- Serves 4
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