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Grilled salmon chops with asparagus and lemon relish

This recipe perfectly illustrates the power of simplicity - the key to success is super-fresh, high-quality ingredients. Although purists may argue that a salmon cutlet isn't technically a chop, naysayers will be silenced once they tuck into this bright-flavoured dish.

You'll need

3 bunches asparagus, tough ends trimmed For brushing and drizzling: olive oil 4 salmon cutlets (about 220gm each)   Lemon relish 1 tbsp white wine vinegar 1 golden shallot, very finely diced ½ garlic clove, finely grated 1 lemon, plus juice of ½ 25 ml extra-virgin olive oil 25 ml lemon-infused extra-virgin olive oil 2½ tbsp coarsely chopped flat-leaf parsley


  • 01
  • For lemon relish, combine vinegar, shallot and garlic in a bowl, then stand for shallot to soften and flavour to mellow (8-10 minutes). Trim ends from lemon (discard), then halve lengthways. Cut each half into quarters, then slice each wedge very thinly, discarding seeds. Add to shallot mixture, stir in extra-virgin olive oils, season to taste and set aside until required. Just before serving, stir in parsley.
  • 02
  • Heat a barbecue or char-grill pan to high. Drizzle asparagus with a little oil, season to taste and grill, turning occasionally, until just tender (2-3 minutes).
  • 03
  • Brush salmon lightly with oil, season to taste and grill, turning once, until browned on each side and cooked to your liking (1-2 minutes for medium-rare). Serve with grilled asparagus and lemon relish.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Barrel-fermented sauvignon blanc.

Featured in

Jan 2016

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