This is certainly an unusual dish, and it will be the talking point of your dinner party for all the right reasons should you choose to make it. The salmon is flavored with lemon, salt and black pepper, and roasted until tender, and it is served with asparagus and red onion, as well as an interesting basil and strawberry garnish. The resulting dish exudes freshness and smells simply wonderful. You will be using fresh lemon, asparagus, strawberries, onion, basil, peas and mint to make this dish, so you can imagine how nutritionally rich it is. Use wild skin-on salmon if you can get it, else the skinless type will be fine.
Do you know how to chiffonade-cut basil leaves? Roll them into a cigar shape and the slice crosswise to get long thin strips. This is the quickest way of shredding your basil. Serve this flavorful dish with rice or potatoes, or even with a handful of fries.
If you want to tailor it to your own palate, then you might wish to omit the pea puree or strawberry mixture. There are a lot of different flavors going on in this dish. They do all work together but simplify the dish as much as you like. You might not wish to make all the components.
- 2 skin-on salmon filets, 6 oz each
- 1 lemon
- ¼ cup extra-virgin olive oil
- 1 lb asparagus
- Handful of halved strawberries
- ¼ sliced red onion
- 4 chiffonade-cut basil leaves
- Salt and black pepper, to taste
- ½ pint boiling water
- 5 oz fresh or frozen garden peas
- 2 tablespoons fresh mint leaves
- Salt, to taste
- Preheat the oven to 450 degrees F.
- Spray a baking sheet with nonstick spray or grease with a little oil.
- Toss the strawberries with the basil, a little extra-virgin olive oil and some black pepper and let them marinate.
- Grate the lemon rind into a small bowl.
- Squeeze the lemon juice into another bowl, then measure out a tablespoon of this juice and add it to the lemon zest.
- Whisk 1½ tablespoons of extra-virgin olive oil into the lemon mixture, then set this lemon oil aside.
- Trim the woody ends off the asparagus, then toss it with 2 teaspoons of olive oil.
- Add salt and black pepper to taste.
- Spread the asparagus out over the baking sheet and roast it for 5 minutes.
- While the asparagus is cooking, rub each piece of salmon on both sides with olive oil, then season with salt and black pepper.
- After 5 minutes, push the asparagus over a bit so there is room to put the salmon pieces on the baking sheet.
- Add the red onion slices too.
- Put the tray back into the oven and roast for about 10 minutes more, or until the fish and vegetables are done.
- Meanwhile, make the pea puree.
- Add all the pea puree ingredients to a pan and simmer for 5 minutes, or until the peas are tender.
- Puree this mixture using a stick blender.
- You could use a blender instead, if simply mash the mixture with a fork.
- For an extra-fine puree, run the mixture through a sieve.
- Divide the asparagus spears and red onion between 2 dinner plates.
- Drizzle a little lemon oil over the asparagus, then top it with the fish.
- Drizzle or spoon the pea puree on top.
- Garnish with the marinated strawberries and serve.
This very unusual dish features succulent fish, a sensational pea puree, crisp-tender asparagus and juicy strawberries to balance out the tart lemon flavor in the fish. This recipe is a contrast of flavors, featuring everything from sweet to sour, as well as different textures, such as the crunchy red onion and asparagus, right through to the super-soft salmon and juicy strawberries. You can tell from the picture that this is a healthy dish, featuring plenty of fresh ingredients, and the pea puree is an unusual yet delicious way to prepare peas.
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