Olive flavours are an unusual partner to gentle salmon flavours, but you'll find they marry together when they're served with summer asparagus and an old-fashed geen goddess mayonnaise. It can be prepared in advance and cooked up for lunch or dinner in no time.
Ingredients
- ¼ cup olive tapenade
- 1 cup fresh breadcrumbs
- 2x 500 gram pieces fillet of salmon
- approximately 24 stalks asparagus
- 12 rashers streaky bacon
Green goddess dressing
- 12 spinach leaves
- 1 cup good quality mayonnaise
- ½ cup Italian parsley
- grated rind 1 lemon
Method
- Mix together the olive tapenade and breadcrumbs. Season with pepper.
- Spread the paste over the flesh side of the salmon fillets. Cover and refrigerate until ready to use.
- Trim the asparagus spears and blanch in boiling salted water for 1 minute. Refresh quickly in ice cold water. Dry.
- Cut each bacon rasher in half crosswise and stretch with the back of a heavy knife. Wrap each asparagus spear in bacon.
- Bake the salmon at 220ºC for 12-15 minutes, according to taste. While the salmon is cooking, panfry the asparagus spears in a little oil or butter in a hot pan. Serve the salmon with the asparagus spears, baby potatoes and the Green Goddess Dressing.
Green Goddess Dressing
- Quickly blanch the spinach in boiling water. Squeeze to remove excess moisture.
- In a food processor, process the spinach, mayonnaise, parsley and lemon rind until it is as smooth as possible. Season with salt and pepper. You can garnish with a grilled lemon half.
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