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.
- 3 bunches asparagus, tough ends trimmed
- For brushing and drizzling: olive oil
- 4 salmon cutlets (about 220gm each)
- 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
- 1For 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.
- 2Heat 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).
- 3Brush 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