1.6.11

SALMON & ASPARAGUS SUPPER

Such a simple supper, this meal only has 5 ingredients and takes about 10 minutes to make. It's perfect for summer evenings after long, hot days at work.

British asparagus is still around, mine came from the gorgeous deli on Fulham Road, courtesy of Peter Elliott.


However, when the british asparagus runs out I'll be making this with green beans or mangetout.

Supper, for 2

50g butter
1 free range egg yolk
1 tsp lemon juice
1/2 tsp white wine vinegar
1 bunch of asparagus
2 salmon fillets

Put a pan of water on to boil.

Whilst the pan is coming up to the boil make some hollandaise sauce. This is a cheats hollandaise but tastes just as delicious as the real thing. These are the quantities I use for 2 people. Melt the butter in a pan over a medium heat. Put the egg yolk, lemon juice and a couple of drops of vinegar in a blender. Blend, and once the butter is melted and bubbling slowly pour it into the blending egg/lemon mixture. Blend for a few seconds, until it thickens.

Trim the ends off a bunch of asparagus and peel 2 of them into thin strips for later. Once the water is boiling put the rest in the pan to boil gently for 4 minutes.

Put the salmon fillets in a lightly oiled frying pan and sear for just over a minute on each side, then leave to rest for 2 minutes.


Plate up, add a good grind of pepper to everything and you're ready to go.

If you want to bulk the meal out, add boiled potates, and if you want to make it lighter, don't make hollandaise, just squeeze some lemon over the salmon and veg.
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