Café Cat : salmon

Salmon and Asparagus with Preserved Lemon Mayonnaise

2 x 180-200g salmon fillets, skin removed
1 bunch asparagus – 8-10 spears
1 Tbs olive oil
Salt and freshly ground black pepper to taste
Baby cos lettuce leaves, washed and dried
Mayonnaise:
½ cup mayonnaise (home-made or bought)
2 Tbs finely chopped preserved lemon (see note below)
1 Tbs finely chopped dill

Mix mayonnaise with remaining ingredients. Place salmon and trimmed asparagus in a dish and add oil, salt and pepper and turn several times to coat thoroughly. Preheat a char-grill pan or a non-stick frying pan to medium-high heat and cook salmon and asparagus for 2-3 minutes each side, or until cooked to liking. Asparagus should be al dente. The salmon will still be rare inside so if you like it well-done cook for longer. Arrange some lettuce leaves on two serving plates, then the asparagus and salmon. Serve with the mayonnaise.

Serves 2

Note: lemons preserved in salt are a Middle Eastern ingredient available from specialist shops. Remove and discard the pulpy part and just use the lemon rind.

Tonight we had a warm Salmon salad with an invented dressing I’ve called Red Nut Dressing. The salad is adaptable, so use whatever you have on hand, such as baby tomatoes, asparagus, rocket etc. A perfect dish for an early summer evening with a glass of chilled Sauvignon Blanc.

Warm Salmon Salad with Red Nut Dressing

4-6 cups mesclun (small salad leaves)
1 cup beansprouts, washed and dried
½ small red onion, thinly sliced
1 small red capsicum, seeded and thinly sliced
1 avocado peeled and sliced
2 salmon portions weighing about 180-200g each, skinned and boned
1 Tbs olive oil

Red Nut Dressing
2 cloves garlic, crushed
1/3 cup walnuts, blanched almonds or pine nuts
1 Tbs tomato paste
1 tsp dried oregano
1 tsp smoked paprika
2 tsp honey
¼ cup extra virgin olive oil
½ cup vegetable oil e.g. canola
¼ cup red wine vinegar
salt and freshly ground black pepper to taste

To make dressing place all ingredients in a food processor and process until chunky-smooth. Tip into a jam jar with a lid. Place salad ingredients except avocado and salmon in a salad bowl. Meanwhile lightly season salmon and pan fry in the 1 Tbs olive oil until cooked to liking. It won’t take more than about 3 minutes each side (depending on thickness) and is nicer if still pink in the middle. Cut salmon into chunks. Shake dressing then add enough to the salad to moisten. Mix well and divide between two individual salad bowls. Arrange the avocado slices and salmon chunks on top, then spoon over a little more dressing. There will be some left over.

Serves 2

Notes: the walnuts need to be fresh otherwise they can be bitter. If in doubt substitute almonds or pine nuts. If preferred, leave the salmon in one piece and just place it on top.