Crispy salmon with grilled asparagus and vanilla bearnaise

Looking for a new way to cook salmon? This recipe for delicious crispy fish will leave you hungry for more

Ingredients

3 Tbsp	Olive oil
4 fillets	Boneless salmon fillets, each 200g, skin on (Main)
20	Asparagus, timmed
1 to taste	Sea salt flakes
1 to taste	Ground black pepper

VANILLA BEARNAISE

½ cup	White wine
2 Tbsp	White wine vinegar
1 Tbsp	Shallot, finely chopped
2	Black peppercorns, crushed
1	Vanilla pod, use the scraped-out grains of the pod
1 Tbsp	Tarragon leaves
3	Eggs, yolks only
190 g	Butter, melted

Directions

1. Heat two pans - one a fry pan and one a grill pan. Pour one tablespoon of olive oil into grill pan and two tablespoons into the frying pan.
2. When hot, put the asparagus into the grill pan and turn down to a medium heat, season and cook for 8 minutes, turning frequently.
3. Put salmon, skin side down into the fry pan and leave for 4-5 minutes until the skin becomes crispy.
4. Season, then turn over and continue cooking for 3 minutes. Serve with vanilla bearnaise poured over.

VANILLA BEARNAISE

1. Put all the ingredients, except the eggs and butter, in a saucepan and cook over a medium heat until reduced by half. Remove from heat.
2. With a beater or whisk, beat in the egg yolks one by one, alternating with the hot melted butter.
3. Keep beating continuously until all has been added. The sauce should be smooth and thick, and makes one and a quarter cups.