print this page

www.janbilton.co.nz

Salmon with Lemon and Asparagus

Based on a recipe as demonstrated by Captain Arjen Van Der Loo.

500g salmon fillet
4-6 spears asparagus, trimmed
1 large red-skinned potato, finely diced
2 spring onions, diced
1 lemon
2-3 tablespoons dry white wine
freshly ground salt and black pepper to taste

Preheat the oven to 200°C.

Using tweezers, remove the pin bones from the salmon.

Cut any thick spears of asparagus in half lengthwise.  Cut the asparagus into 3cm pieces. Combine with the potato and spring onions.

Cut a sheet of wide foil large enough to enclose the salmon comfortably. Lightly oil the dull side of the foil. Place 4 thin slices of lemon in the centre. Place the salmon on top. Top with the vegetables, letting the excess spill onto the foil. Sprinkle with the wine and seasonings.

Bring the two sides of the foil together in the middle and fold the edges over to seal.

Continue to fold the seam until it’s within 2cm of the fillet. Fold both ends over to keep in the juices. Make sure there is a little room for the steam to circulate in the packet.

Place in a large roasting dish or on a baking tray. Bake for 15-20 minutes or until the fish is done.

Allow the package to stand for a few minutes before serving.

Excellent served with a crisp green salad and crusty bread. Serves 3-4.