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.
Ingredients
Lemon relish
Method
Main
1.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.
2.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).
3.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.
Drink Suggestion: Barrel-fermented sauvignon blanc. Drink suggestion by Max Allen
Notes
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