Seared or­ganic salmon with as­para­gus & salsa

This recipe is ideal for a sim­ple fam­ily meal, for a din­ner party or as part of a buf­fet. Any left­overs work great in your lunch box or in a frit­tata or omelette.

Irish Daily Mail - YOU - - SPECIAL REPORT -

IN­GRE­DI­ENTS 4 or­ganic salmon fil­lets (prefer­ably wild or or­ganic) Sea salt and crushed pep­per­corns 2 tbsp of olive oil 1 small head of ice­berg or but­ter­head let­tuce, roughly torn 10 cherry toma­toes, halved 4-8 young as­para­gus spears, woody ends re­moved 4 spring onions, green part ½ clove gar­lic, crushed to a paste 2 ta­ble­spoons ca­pers, roughly chopped 4 small sprigs of fen­nel, dill or chervil, finely chopped 6 tbsp good qual­ity ex­tra vir­gin olive oil 2 tbsp Udo’s Oil 1 tbsp lemon juice Hi­malayan salt and freshly ground pep­per­corns to sea­son METHOD 1. Place salmon in a deep dish and sea­son with sea salt, pep­per and olive oil, then rub the mix­ture on to the salmon. Cover with cling film and leave to mar­i­nate for 15 min­utes or overnight in the fridge. 2. While salmon is mar­i­nat­ing pre­pare salsa: Slice as­para­gus spears at an an­gle as thinly as pos­si­ble, leav­ing pur­ple tips in­tact, then place in a large mix­ing bowl. Slice spring onions in the same way and add to the bowl, along with gar­lic, ca­pers, herbs, olive oil, Udo’s Oil, lemon juice and sea­son­ing. Gen­tly mix and set aside for 10 min­utes. Taste and ad­just sea­son­ing if nec­es­sary. 3. Place salmon skin-side down into an oven proof dish, cover with a layer of parch­ment pa­per then tin­foil and seal. Place in oven at 200C for 15-20 min­utes or un­til cooked. Leave to cool. 4. To serve on a large plat­ter: Ar­range salad leaves and cherry toma­toes on plat­ter, lightly break up fish and toss through let­tuce leaves. Lightly spoon salsa over the salmon and leaves. Top with the as­para­gus spears.

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