Ann Creber's - Salmon Cutlet on Asparagus & Greens with Butter Sauce
Recipes
by Ann Creber
Although we are nearing the end of the local spring asparagus season, it is still reasonably priced and of excellent quality, so I thought I'd sneak in one more recipe using it!
Leeks have almost entered the luxury vegetable class recently! However, I find that by snipping off the root end and standing the whole leek in water, and just shaving off whatever I need, leek will last for ages!
INGREDIENTS
- 4 salmon cutlets or fillets
- Butter (to be melted)
- Salt & pepper
- 2 bunches asparagus (trimmed)
- 1 small leek, shredded or cut into julienne strips (discard coarse green portion or use in soups)
- Olive oil (for frying)
SAUCE
- 1/2 cup dry white wine
- 2 tablespoons of light cream
- 125-grams of butter (cubed)
- 1 lime or lemon (Juiced)
- Mixed baby greens - including rocket
METHOD
- Preheat griller or clam grill*
- Brush the salmon on both sides with melted butter, then sprinkle with salt and pepper. Place fish on the grill or preheated clam grill and cook for 8-10 minutes on the grill set on regular, 5-6 minutes on clam grill.
- In the meantime, you can cook the asparagus in lightly salted water, then drain thoroughly once complete. Heat a little oil in a small pan and saute the julienned or shredded leek until crisp and golden. To serve, simply arrange the greens on plates and place asparagus spears on top. Arrange the salmon on asparagus, spoon over the sauce and sprinkle on crispy leek shreds.
- While the vegetables are cooking, make the sauce by reducing the wine by 2/3rd in a small saucepan. Add the cubed butter gradually, while whisking in the lemon juice.
This is an excellent main course for an intimate dinner party!
Ann Creber
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* Image courtesy of Pinterest