The herbaceous notes of green asparagus pair beautifully with the rich, buttery texture of the fish. Calling this a “salad” is almost an understatement for such a wonderful warm vegetable dish.
Preparation time: 30 minutes
Ingerdients: 4 servings
| Ingredients | ||
|---|---|---|
| 4 | tablespoon(s) | cold-pressed olive oil |
| 1 | pinch | crushed red chili flakes (optional) |
| 500 | g | asparagus, woody ends removed, cut into ½ cm slices |
| Zest of ½ lemon | ||
| 1 | garlic clove, finely grated | |
| 2 | handfuls mixed herbs (chives, mint, dill), finely chopped | |
| 2 | tablespoon(s) | capers, drained and roughly chopped |
| 2 | tablespoon(s) | freshly squeezed lemon juice |
| 4 | salmon trout fillets, 150–200 g each | |
| 20 | g | butter |
| 1 | tablespoon(s) | vegetable oil |
| Sea salt | ||
| Freshly ground pepper | ||
| Lemon wedges for serving (optional) | ||
Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium to high heat. Add a pinch of crushed chili flakes and the asparagus. Season with salt and freshly ground black pepper.
Cook, stirring constantly, until the asparagus is bright green and tender-crisp, about 30 seconds to 1 minute. Stir in the lemon zest and grated garlic.
Transfer to a bowl and mix well with the herbs, capers, lemon juice, and about 3 tablespoons of olive oil. Season to taste and set aside.
Pat the fish dry and season with salt. Heat the butter and vegetable oil in the same pan used for the asparagus over medium heat.
Add the fish and cook, turning once, until the flesh is slightly translucent and flakes easily with a fork, about 6 minutes. Divide between plates and serve topped with the asparagus salad.
