Grilled Crispy Skinned Salmon with Asparagus

This is an award winning meal, for very little effort.

For those worried about cooking salmon or ocean trout:
this method is foolproof ..... and so flavourful!

  

INGREDIENTS (Serves 2)

2 x 175g Salmon Fillets, skin on

Sea Salt and Freshly Cracked Black Pepper

3 Tbsps Butter, softened and divided

1 Tsps Lemon Zest, finely grated

2 Tbsps Lemon Juice

2 Tsps Dijon Mustard

1 Tbsp Tarragon Leaves, roughly chopped

1 Bunch of Asparagus, trimmed

Optional:

Risotto Cake, Mash Potato or Boiled Chat Potatoes, to serve with for a heartier meal.

  

METHOD

Sprinkle the salmon with salt and pepper. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon.

Transfer the salmon, buttered side up, to a lined oven tray. Chill in the fridge to firm the butter, about 20 minutes.

Preheat the grill to high.

Bring to the boil and large fry pan of salted water.

Place the salmon about 10cms from the heat source and cook until the skin is crispy and the fish is cooked through, 7 to 8 minutes.

In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves.

Now blanch the asparagus in a pan of light salted boiling water for 2 to 3 minutes or until just tender. Drain well, and keep warm.

Divide the asparagus between 2 plates and place 1 piece of salmon on top of each asparagus bundle, spoon sauce over the salmon.

Serve immediately.

This is the best method to get crispy skin on fish ever!