Sequentially Succulent Salmon…
This has to be the most gratifying dish I have made in ages! You know when things seem to come together in a way that exceeds every expectation? No? Me neither….
This little number was pretty darn tasty anyway. Plus, it was fun to put together.
Ingredients… per person
- 6-8oz Fresh Atlantic Salmon Fillet
- A good bunch of fresh spinach
- 5 decapitated Asparagus (or is it Aspargii?)
- 1 onion
- 1 clove Garlic
- Fish Stock
- 1 Large potato
- Olive Oil
- A glass of white wine (doesn’t need to be anything fancy, even if it’s the dregs leftover from last night)
- Cilantro to garnish…
The sequence of this dish is more important than following strict guidelines as how to cook each of the separate ingredients. When cooking anything that requires it to be seared, pink in the middle or medium-rare, the dish must be ready to go as soon as the most important ingredient is ready. Ha! I just sounded like Delia Smith…
Start with the mashed potatoes, then the spinach, then the asparagus and finally the salmon. The mashed potatoes should be peeled (although sometimes skin-on is good) and boiled. The only thing that is different form the norm is to add a peeled clove of garlic per person to the potatoes when boiling. This little gem, was something I came across when reading how to make a good pasta salad. The garlic is softened to the extent that it can be pureed or “mushed” and blends into the texture of the dish a lot easier. Good for dressings, salads etc.
Whilst the potatoes and garlic are boiling, fry the onions with a little stock and white wine. Then add the spinach and allow to wilt.
When the potatoes are close to being ready, throw the asparagus in the pan for two minutes and remove prior to straining your spuds. Rinse them under cold water, a process called shocking, and set aside. Now put a frying pan or griddle on for the salmon with a little olive oil and when it is smoking hot throw the salmon steaks on.
Depending upon the thickness of the steaks you probably have around 5-6 minutes to get everything ready. Mash your potatoes, season to your liking and put a lid back on the pot. Meanwhile you can get your crockery ready. I layered spinach first, then mashed potatoes but whatever works, works.
When the salmon has seen the pan for 2-3 minutes either side, and is nicely crusted, remove and let sit for a minute. In this time throw the asparagus into the pan which cooked the salmon. If it were shocked by cold water then imagine how it’s feeling now? Except asparagus doesn’t have feelings…
After a minute (you are really only giving it a new lease of life) place the asparagus atop of the potatoes and then place the Salmon on top of that. Garnish and then carry to the table whilst watching your beautiful creation topple before your very eyes.