recipes
Grilled salmon with herbed dill puree and grilled asparagus
2023-11-15
Ingredients
For the pea puree
- Knob butter (Lakeland)
- 1 clove garlic, chopped
- ½ small onion or shallot, diced
- 200g frozen peas, defrosted (Emborg)
- 150ml vegetable stock (Knorr)
- 60-80g cream cheese (Emborg)
- Few mint leaves
You will also need
- 2 large salmon fillets
- Salt and pepper to season
- 1 tbsp olive oil (Borges)
- Bunch large asparagus stems, trimmed
- Mixed salad leaves and fresh herbs (lambs lettuce, dill, mint
- Lemon wedges for serving
Method
Start this recipe with the puree. Melt the butter in a pan and saute together the garlic and onion.Add in the frozen peas, hot stock and season with salt and pepper. Cook for 3-4 minutes or just until the peas are cooked. Quickly place into a food processor, add in the cream cheese and mint leaves and blitz till smooth. Next, season the salmon fillets with salt and pepper and pan fry to seal. Continue cooking in the oven, meanwhile place the asparagus stems into a baking dish, season with salt, pepper and lemon juice and drizzle with olive oil. Cook in the oven with the salmon for just 4-5 minutes. To serve, spoon the pea puree into the base of 2 serving plates. Place over the asparagus and the cooked salmon. Dress the salad and mint leaves with a little oil and serve on top. with lemon wedges on the side.
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