• 2servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, D, E
MineralsNatrium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 x 200g Salmon fillets - boneless / skinless

  2. 8 x Green asparagus spears

  3. 8 x Chat potatoes

  4. 40g unsalted butter

  5. yellow harrisa

  6. 5 x large yellow capsicum

  7. 3 x sprigs coriander

  8. 1 pinch saffron threads

  9. 2 x birds eye red chillies

  10. 1 x clove garlic

  11. 40ml white wine vinegar

  12. 2 tablespoons ground coriander

  13. tablespoon ground cumin

  14. salt and pepper to taste

  15. 1 pinch sugar

  16. 2 tablespoons extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. Bring vinegar and saffron to the boil until it reduces by half, then cool.

  2. Roast the capsicum in hot oven with little oil until the skin has broken away from flesh. Place in a bowl to cool with an air tight lid. When cool peel skin and de seed capsicum. Place all ingredients in blender and chop until smooth (adjust seasonings to taste).

  3. In salted water boil chat potatoes until cooked through, trim and peel asparagus.

  4. Heat up a non stick frying pan until hot. Add olive oil when hot add salmon, cook for three to four minutes each side. Cook Salmon until medium rare and keep warm.

  5. Boil asparagus in salted water for 1 - 2 minutes, until 'al dente'.

  6. Take boiled potatoes and mix in a bowl with butter and salt / pepper.

  7. Plating: Place potatoes on bottom of plate, place asparagus on top. Salmon cross over Asparagus with the yellow harrisa over salmon. Serve with lemon wedges.


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