Seared salmon with warm anchovy dressing

Seared salmon with warm anchovy dressing recipe

Seared salmon with warm anchovy dressing

Serves: 6

Ingredients

  • olive oil, for frying
  • 6 x 120g Norwegian salmon fillets
  • salt and freshly ground black pepper, to taste
  • 30 spears asparagus, trimmed on the diagonal
  • 200g watercress
  • 10g rocket leaves
  • 20ml olive oil
  • Maldon salt and freshly ground black pepper, to taste
  • Anchovy dressing

  • 30ml anchovy fillets, drained and roughly chopped
  • 1 garlic clove, crushed
  • 10ml fresh flat-leaf parsley, roughly chopped
  • 30ml white wine vinegar
  • 10ml balsamic vinegar
  • 120ml olive oil

Instructions

1

Heat a heavy-based frying pan with a good swirl of olive oil. Fry the salmon pieces, skin-side up, until just golden, about 1 minute. Flip and cook until just cooked on the outside and pink in the centre, about 2 minutes. Season and set aside.

2

Blanch the asparagus in boiling salted water until just tender, about 4 minutes. Plunge into ice water to refresh, and drain when cool.

3

To make the dressing, combine all the ingredients in a bottle and close the lid. Shake to emulsify. Heat the dressing briefly in a pot on high heat or in a microwave until bubbling.

4

Dress the watercress, rocket and asparagus with the olive oil, and season. Arrange the asparagus spears on each plate and top with the salad leaves and a salmon fillet. Drizzle each plate with 30ml anchovy dressing and serve while still warm.

 

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