Based on a recipe from chef David Haase. David cooked a halved lemon together with the salmon.
Ingredients
4 | Boneless salmon fillets, skin on, pin bones removed (Main) |
½ cup | Extra virgin olive oil |
1 cup | Chopped fresh herbs, e.g. chervil, parsley, dill or thyme (Main) |
1 | Lemon, finely grated rind of |
1 | Orange, finely grated rind of |
200 g | Asparagus, or round beans |
½ cup | Hazelnuts, toasted, optional |
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Directions
- Place the salmon fillets — skin-side down — in a large baking dish. Drizzle with 2 tablespoons of the olive oil. Sprinkle with the chopped herbs and citrus rinds. Gently press into the fish. Cover and chill overnight.
- Bring the salmon to room temperature before cooking. Season.
- Place the salmon — skin-side down — in a medium-hot frying pan. Increase the heat and cook until the skin is crispy and golden, but not burnt. Flip the salmon over and cook for 2 minutes.
- In the meantime roughly slice the asparagus or beans on an angle. Fry in olive oil in a hot pan, until crisp-tender. Place on 2 serving plates. Drizzle with olive oil and chopped hazelnuts. Place the salmon fillets on top.