Eating salmon in my household is a celebration; we only ever eat it when there are less than 4 people in the house. My Dad was in Durban and my boyfriend was at his house 🙂 Salmon goes so beautifully with leeks and seeing that it is asparagus season, it’s great to take advantage of seasonal produce.
2 x 150 g Scottish salmon fillets, skin on
Course sea salt
1 bunch of leeks, cut into disks
2 red onions, sliced
3 garlic cloves, crushed
1 small handful of fresh basil
2 large carrots, julienned
1 anchovy fillet
1 punnet of asparagus
Preparation 10 minutes
Cooking time 10 minutes
Wash and cut the leeks, onions and crush the garlic. Place a large pan on high heat with 1 tbsp of olive oil. Once the oil has heated up, add the anchovy with a little bit of anchovy oil, the leeks, onions and garlic with a pinch of sea salt, black pepper and sugar. Fry for 5 minutes, stirring occasionally.
Take the salmon out of the fridge and wipe to get rid og excess water, then season with salt. Wash and cut the gnarly bits off the asparagus, then place a griddle pan on high heat and baste the asparagus with olive oil. Once the pan is piping hot grill the asparagus for 3-5 minutes, or until charred. Check on the leeks, you might need to add a bit more oil, in case they are looking a bit dry. Once they are soft, add the basil and stir.
Place a large non-stick frying pan on high heat, once the pan is piping hot add a drizzle of olive oil, then fry the fish skin side down for 5-7 minutes, or until the skin is crispy but fish is still raw in the middle- this is tricky, be sure to keep an eye on it. Using a spatula, check if the skin is crispy, once it is, flip the fish over and fry for 20 seconds. Then add the julienned carrots to the pan along with the fish oil and a generous pinch of salt- fry for 30 seconds, then drain the carrots of any excess oil.
Time to serve, place the fish on top of the asparagus, add a generous squeeze of fresh lemon and top with the carrots and don;t forget the delicious leeks.