Name: Grilled salmon chops with asparagus and lemon relish
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 3 bunches asparagus, tough ends trimmed; For brushing and drizzling: olive oil; 4 salmon cutlets (about 220gm each); Lemon relish; 1 tbsp white wine vinegar; 1 golden shallot, very finely diced; ½ garlic clove, finely grated; 1 lemon, plus juice of ½; 25 ml extra-virgin olive oil; 25 ml lemon-infused extra-virgin olive oil; 2½ tbsp coarsely chopped flat-leaf parsley

Grilled salmon chops with asparagus and lemon relish

Emma Knowles recipe for grilled salmon chops with asparagus and lemon relish.

Serves 4

Prep

20M

Cook

10M

Total

30M

This recipe perfectly illustrates the power of simplicity – the key to success is super-fresh, high-quality ingredients. Although purists may argue that a salmon cutlet isn’t technically a chop, naysayers will be silenced once they tuck into this bright-flavoured dish.

Ingredients

3 bunches asparagus, tough ends trimmed

For brushing and drizzling: olive oil

4 salmon cutlets (about 220gm each)

Lemon relish

1 tbsp white wine vinegar

1 golden shallot, very finely diced

½ garlic clove, finely grated

1 lemon, plus juice of ½

25 ml extra-virgin olive oil

25 ml lemon-infused extra-virgin olive oil

2½ tbsp coarsely chopped flat-leaf parsley

Method

Main

1.For lemon relish, combine vinegar, shallot and garlic in a bowl, then stand for shallot to soften and flavour to mellow (8-10 minutes). Trim ends from lemon (discard), then halve lengthways. Cut each half into quarters, then slice each wedge very thinly, discarding seeds. Add to shallot mixture, stir in extra-virgin olive oils, season to taste and set aside until required. Just before serving, stir in parsley.

2.Heat a barbecue or char-grill pan to high. Drizzle asparagus with a little oil, season to taste and grill, turning occasionally, until just tender (2-3 minutes).

3.Brush salmon lightly with oil, season to taste and grill, turning once, until browned on each side and cooked to your liking (1-2 minutes for medium-rare). Serve with grilled asparagus and lemon relish.