Crispy Skinned Atlantic Salmon with Asparagus Spears served with a Seafood Reduction Beurre Rouge


2 x 200g Atlantic Salmon Fillets 1 bunch fresh asparagus 300 ml fish stock 1 bunch chive 1 red Capsicum 100 g unsalted butter sea salt Black pepper Extra Virgin Olive Oil Extra Thick Cream


Brush The Skin Side Of Salmon Fillets With Olive Oil And Liberally Apply Black Pepper And Sea Salt, Then Put Aside. In A Heavy Based Saucepan Place The Fish Stock And Apply To Heat, Reduce To 1/3 Then Add 2 Teaspoons Of Pureed Red Capsicum And Allow To S

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