Ingredients
4 organic salmon fillets (preferably wild or organic) Sea-salt and crushed peppercorns 2 tablespoons of good quality olive oil 1 small head of iceberg or butterhead lettuce, roughly torn 10 cherry tomatoes, halved 4-8 young asparagus spears, woody ends removed 4 spring onions, green part only ½ clove garlic, crushed to a paste 2 tablespoons capers, roughly chopped 4 small sprigs of fennel, dill or chervil, finely chopped 6 tablespoons good quality extra virgin olive oil 2 tablespoons Udo’s Oil 1 tablespoon lemon juice Himalayan salt and freshly ground peppercorns to season
Method
1. Place the salmon in a deep dish and season it with sea salt, pepper, and olive oil, then rub the mixture onto the salmon. Cover with cling film and leave to marinate for 15 minutes or overnight in the fridge.
2. While salmon is marinating, prepare salsa: Slice asparagus spears at an angle as thinly as possible, leaving purple tips intact, then place in a large mixing bowl. Slice spring onions in the same way and add to the bowl, along with garlic, capers, herbs, olive oil, Udo’s Oil, lemon juice and seasoning. Gently mix and set aside for 10 minutes. Taste and adjust seasoning if necessary.
3. Place the salmon skin-side down into an ovenproof dish, cover with a layer of parchment paper, then tinfoil, and seal. Place in oven @ 200C for 15-20 minutes or until cooked. Leave to cool.
4. To serve on a large platter: Arrange salad leaves and cherry tomatoes on a large platter, lightly break up fish and toss through lettuce leaves. Lightly spoon salsa over the salmon and leaves. Top with the asparagus spears.
Maggie's Tip
This dish can be served hot or at room temperature. The flavour and texture of fresh salmon is at its best at room temperature.
Serves: 4-6