Recipe

Salmon with potatoes, asparagus & poached egg

50 minshere
Cooking method: Barbeque

Salmon with potatoes, asparagus & poached egg

50 mins
Cooking method: Barbeque
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Recipe

Ingredients

  • 6 new season potatoes (Jersey Benies or Perlas), small, cooked & cut into thick slices
  • 250ml canola oil, reserve 200ml for the dressing
  • flaky sea salt to taste
  • 400g NZ King salmon skin on and bones removed, cut into 100g portions
  • 8 small fresh new season spears asparagus, cut in half
  • 1 free range egg yolk
  • 1tsp seeded mustard
  • 2 fresh lemons, juice & fine zest from 1 (use other lemon as garnish)
  • 1tsp capers, rough chopped
  • 1tsp Italian parsley, finely chopped
  • ½tsp fresh dill, finely chopped
  • 1 free range egg, cooked till soft poached
  • fresh cracked black pepper to taste
  • 50g red onion, cut into julienned (fine strips)
  • 12 cherry tomatoes, cut in halves
  • 1 small bunch rocket

Seafood used

Cooking method

  1. On a bbq flat hot plate (or a heavy based frying pan) cook the potatoes with some of the canola oil till crisp & golden, remove from the heat & season with salt, keep warm.
  2. On the bbq hot plate (or in a heavy based frying pan) cook the salmon skin side down to start, then flip over to quickly finish the cooking process.
  3. In the last few minutes of cooking, add the asparagus to the BBQ (or pan) allowing the asparagus to cook in some of the salmon oils.
  4. Place the egg yolk, mustard, lemon juice & zest into a mixing bowl & whisk to combine. Slowly add approx 200ml oil, constantly whisking to make a mayonnaise base (this can also be made in a small food processor). Mix in the chopped capers, parsley, dill & poached egg using the whisk to break up the egg, season to taste.
  5. Evenly distribute the warm potatoes across 4 plates, and then in the middle of the potatoes, build a small salad with the red onion, asparagus, cherry tomatoes & rocket on each plate. On top of the salad place the salmon & season each plate to taste, finishing with the poached egg dressing. As an additional garnish, add a wedge of lemon.

This recipe serves 4 people.

Image and recipe courtesy Nurtured Seafood