Ann Creber's - Asparagus and Salmon on Rocket

INGREDIENTS

serves 4

• 4 salmon cutlets or fillets
• 2 bunches fresh asparagus, trimmed
• 1 leek (cut into julienne shreds)
• Salt & pepper
• Olive oil

SAUCE

• 1/2 cup dry white wine
• 2 tablespoons cream
• 125-grams of butter
• 1 lime (Juiced)
• Baby rocket leaves or mixed baby greens

METHOD

1. Preheat griller or hinged grill. Brush salmon with olive oil, sprinkle with salt and pepper. Arrange fish under the grill or on hinged grill hotplate and cook for 8-10 minutes under a regular grill (turning once), or 5 - 6 minutes on the hinged grill.
2. Meantime, cook the asparagus in lightly salted water, drain well, and keep warm.
3. Heat a little oil in a pan and fry the julienned leek until crisp and golden.
4. Arrange the greens on plates, arrange asparagus on top. Place the salmon on the asparagus, spoon on the sauce and sprinkle over the crisp julienned leek. Serve at once.
5. To make the sauce, reduce the wine by 2/3 in a small saucepan. Add the butter in small quantities and whisk in before adding the lime juice - Delicious and perfect for a dinner party!

Ann Creber
The Good Life on 3MDR 97.1 FM
Live to air every Monday 3.00-5.00 PM

* Image courtesy of taste.com