Savoury

Olive Oil Poached Salmon with Sautéed Asparagus and Carrot in a White Wine Butter Sauce

Olive Oil Poached Salmon with Sautéed Asparagus and Carrot in a White Wine Butter Sauce

Ingredients

  • 400 - 500g salmon fillet, skinned and deboned
  • 500ml Olive Pride Extra Virgin Olive Oil
  • 2 cloves garlic, sliced
  • 1 chilli, deseeded and cut lengthways
  • 2 sprigs thyme
  • Half a red onion, sliced
  • 250g rainbow baby carrots, washed and cut lengthways
  • 250g asparagus, trimmed
  • FOR WHITE WINE SAUCE:
  • 250ml dry white wine
  • 5ml lemon juice
  • 1tbsp fresh parsley, chopped
  • ¼ cup Cream
  • 2tbsp salted butter, cubed

Instructions

1

Sauté the vegetables for 3-5 minutes until softened but still firm

2

Remove the carrots and asparagus from the pan

3

Add the wine and lemon juice to the sautéed onions and reduce for 2 minutes

4

Add the parsley and whisk in the cream

5

Whisk in the butter a cube at a time until sauce begins to thicken slightly

6

Remove the fish from the oil using a slotted spoon and place on kitchen paper to absorb any excess oil

7

Pass the sauce through a sieve into a serving container

8

Arrange the vegetables onto a plate and place the fish on top

9

Season with salt and pepper and garnish with chopped parsley

10

Serve with the sauce and enjoy

You Might Also Like

No Comments

Leave a Reply