If you love salmon, this recipe is a must-try! This salmon and asparagus recipe is incredibly delicious. It is a very popular dish at Summer Lodge, a hotel part of the Red Carnation Hotel Group in the United Kingdom.
Executive Chef Steven Titman shares his salmon and asparagus recipe with those of us who like to try out five-star restaurant recipes. We all need to shake up our cooking skills from time to time!
With summer on its way, this salmon and asparagus recipe is a great one to keep up your sleeve as a starter or a main course. It will surely impress anyone around your dinner table.
In this recipe, cure the salmon for six hours with salt, sugar and juniper berries. Next, wash and pat it dry and leave it in the fridge overnight.
If you would like to experiment with the asparagus, and egg dressing with other fish dishes, you will be delighted to know that it works equally well with any fresh fish simply grilled.
- 20 asparagus spears (cooked)
- 400 g salmon fillet (skinned and pin boned)
- 150 g salt
- 150 g dark brown sugar
- 6 juniper berries
- 75 g unsalted butter
- 2 eggs
- 2 tablespoons capers
- parsley and chives, chopped
- lemon juice
- salt and pepper
For the cured salmon
- Mix the salt and sugar with the juniper berries and cover the salmon in the mixture on both sides.
- Cover and leave to cure in the fridge for 6 hours.
- Wash the salmon under cold water, pat dry and then leave uncovered in the fridge overnight.
For the egg dressing
- Melt the butter and keep it warm.
- Lower the eggs into a pan of boiling water and simmer for 4 minutes.
- Lift the eggs out of the water and cool a little under cold water. Then carefully peel off the shells.
- Mash the eggs in a bowl with a fork and then mix in the capers, herbs, and the melted butter.
- Season with lemon juice, salt, pepper.
- Keep the dressing warm.
- Thinly slice the salmon and place it on the plate.
- Warm the asparagus and place next to the cured salmon.
- Generously spoon the egg dressing over the asparagus.
- Garnish with a little salad.