Sunday, 23 October 2011

• Salmon with Sage and Roasted Asparagus

  
  

  
  
  One of my favorite fish to eat is salmon (and the other being tuna). Whether it is grilled, broiled, pan seared, or raw, I love all of the many ways that it is prepared. It's been quite some time that I've had any sort of fish, so I went out to the market this afternoon and bought a salmon fillet and also asparagus, to go with my dish.

  
  
  
  INGREDIENTS
  
  

  • 1 salmon fillet
  • 1-2 tablespoons lemon juice
  • 2 tablespoons dijon mustard
  • 2 tablespoons extra virgin olive oil
  • freshly ground black pepper
  • sea salt
  • sage leaves
  • asparagus spears

  
  
  
  
  Wipe the salmon fillet dry with a paper towel.
  
  
  
  
  
  
  
  
  
  
  Combine the lemon juice, dijon mustard, olive oil and freshly ground pepper in a bowl.
  
  
  
  
  Chop some sage leaves.
  
  
  
  
  Add the chopped sage leaves to the bowl.
  
  
  
  
  Mix thoroughly.
  
  
  
  
  Spread the mixture on both sides of the salmon, and allow to marinate for at least 30 minutes.
  
  
  
  
  Heat a small frying pan with some olive oil and saute the sage leaves until they are crisp.
  
  
  
  
  Drain them on a paper towel.
  
  
  
  
  Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Season with salt and pepper. Rub over the asparagus so that they are evenly distributed.
  
  
  
  
  Place in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork.
  
  
  
  Season salmon with salt and broil the fillet for about 6 minutes on each side or until it reaches the desired degree of doneness.
  
  
  
  
  Sprinkle with sauteed sage leaves, and garnish with lemon slice.
  
  
  
  
  WHAT'S YOUR FAVOURITE FISH TO EAT? HOW DO YOU LIKE IT PREPARED?
  
  

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