Grilled salmon chops with asparagus and lemon relish

AT A GLANCE

  • Serves 4 people

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.

  • 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
01   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.
02   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).
03   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.

Topics:

ASPARAGUS, MAIN, FAST, SEAFOOD, LEMONS, SALMON, SHALLOTS, SUMMER, FISH, PARSLEY, MODERN AUSTRALIAN, DRINK SUGGESTION, GARLIC

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS-HEDRICK , EMMA KNOWLES

Drinking Suggestion:

BARREL-FERMENTED SAUVIGNON BLANC. , suggested by MAX ALLEN

FEATURED IN

Jan 2016

Jan 2016

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