This is one of my favourite dishes I’ve created so far. It’s delicious, healthy, easy to make and looks spectacular when served. The best part is you can prepare the salsa ahead of time, then all you have to do is pop the salmon in the oven, blanch the asparagus, smile and serve! Happy days!
Many thanks to my beautiful friend Louise for sharing her salmon dish with me.
2 skinless salmon fillets (I use Kailis)
One bunch asparagus
Punnet cherry tomatoes
Brown Rice or Quinoa
Prepare salsa by chopping up mango, cherry tomatoes, cucumber, avocado and mint. Place into a bowl and squeeze half a fresh orange over the top. Cover and pop into the fridge. (You can do this in the morning or even the night before.)
Pre heat oven to 180 degrees. Place salmon fillets in an oven proof dish, season well with salt and pepper. Place slices of lemon on top of the salmon, add a dash of coconut milk to the bottom of the dish. Pop lid onto dish and cook for around ten minutes.
Meanwhile, bring a kettle to the boil, pour boiling water into a large saucepan and add salt. Wash asparagus spears, and gently bend at the base of the stalks . The woody bits will snap off. When the salmon is almost done, blanch asparagus spears for two – three minutes in boiling water, drain and refresh under cold or ice water to keep the asparagus crisp and crunchy.
Cook rice or quinoa according to instructions, add to the plate, top with salmon, asparagus spears, salsa and lemon.
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What’s your favourite fish recipe?
What’s your most spectacular looking dish?0