Salmon would have to be a must list dish for most restaurants these days, it’s so popular! I find when I cook it in my classes, it’s the first dish to go. But there’s no need to go out for this favourite anymore, with this recipe only taking 20 minutes to prep and 15 minutes to cook. It’s so delicious and the combination is sensational. Everything goes well together so be sure to make extra if you’re feeling famished. I’ve also cooked this recipe by baking the salmon, rather than pan-frying it, if you want to try this too, simply bake the salmon fillets for 10-12 minutes at 180°C until just cooked.
SERVES 4
PREP 20 MIN
COOK 15 MIN
What you’ll need:
4 fillets fresh salmon, skin on
2 tbs olive oil
3 bunches asparagus, trimmed & cut in half horizontally
200gm peas
20gm unsalted butter
sea salt & ground black pepper
Hollandaise sauce
2 shallots, finely chopped
100ml white wine vinegar
4 egg yolks
1 tsp Dijon mustard
250gm unsalted butter, melted
2 tbs fresh dill, chopped
½ lemon, juiced
What to do:
For Hollandaise sauce, place a small saucepan over medium heat, add shallots and vinegar and reduce liquid by half. Place the egg yolks and mustard in a glass jug and pour the hot vinegar over the top. Using a stick blender, mix together and slowly pour in the melted butter until thick and emulsified, stir in lemon juice, dill and season with salt. Set aside.
Heat a large frypan over medium-high heat, pat-dry the salmon skin and season the flesh. Once the pan is hot, pour in the oil and place salmon in frypan, skin-side down, pressing firmly with a fish slice to stop the skin from curling, cook for 4-5 minutes until the skin is crisp, then flip over and cook for a further 1 minute, or until cooked to your liking.
Meanwhile, blanch asparagus and peas in salted water for 3-4 minutes, drain then stir through butter. Season and transfer to serving dish. Season the salmon skin with salt and pepper then arrange over vegetables. Serve with a generous helping of hollandaise sauce.
