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Olive crusted salmon with pea puree and grilled white asparagus
The second recipe is for those who love fish with a little twist. A big thank you to Lolli Heyns from Spier.
Ingredients for the salmon:
- 80 ml olive oil
- 4 (180g) pieces salmon
- Sea salt
- Freshly ground black pepper
Ingredients for the olive crusted salmon:
- 1/3 cup coarsely chopped olives – kalamata, picholine or Manzanilla
- 1/4 cup coarsely chopped parsley
- 1 1/2 Tablespoons fresh thyme
- 2 cloves of garlic, coarsely chopped
- 2 tablespoons of olive tapenade
Directions:
- Pre Heat oven to 180°C
- Pulse everything together in a food processor very quickly , ensuring it does not go pasty, just roughly blended.
- In a heavy based oven proof pan, warm some olive oil and seal off your salmon steaks for 30 seconds on each side and remove from pan. Pat olive crust tightly on top of the fish cutlet and cook in a preheated oven for 2 minutes.
Ingredients for the Pea Puree:
- 2 cups frozen peas, thawed
- 1/4 cup fresh mint leaves
- 1 clove garlic
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated Parmesan
Directions:
- Combine the peas, mint, garlic, salt, and pepper in a food processor and puree.
- With the machine running, add the olive oil in a steady drizzle.
- Transfer the pea puree to a small bowl and stir in the Parmesan.
How to cook the grilled white asparagus:
- Blanch desired amount of white asparagus in salted water until tender.
- Remove and drain excess water, and grill with olive oil in a hot griddle.
- Finnish with a knob of butter and serve immediately with fish, pea puree and fresh herb salad.
RED SIMON says this recipe is just delicious. Enjoy it with a complex white wine such as the Spier Creative Block 2. Vegetarians might want to check out the goat cheese soufflé.
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