Crispy Skin King Salmon, Pea Puree & Asparagus

Cook Time 20 minutes

Servings 4

Ingredients

4 x 180g portions of Regal King Salmon
1 kilo fresh peas (or frozen peas optional)
2 french shallots
150 ml cream
olive oil
butter
salt

2 sprigs mint
2 bunches asparagus
parsley
chervil
chives
lemons

limes
marigolds, edible flowers to garnish

Method

Finely chop the French shallots and sauté with butter and olive oil. Add the cream. Blanche the peas in water and then add to the cream reduction. Add a couple sprigs of mint. Blend until smooth.

To make the vinaigrette, juice the lemons and limes. Add freshly chopped parsley, chervil and chives. Splash of extra virgin olive oil.

Peel the asparagus. Cool on a hot grill for 3-4mins and season in olive oil and salt.

Fillet and debone the King Salmon. In a hot frying pan, heat some olive oil and season the salmon, then place it skin side down for 5-6 mins. Then turn the fillet and cook for another 3-4 mins.  

To serve, put a swipe of pea puree, the char grilled asparagus and place the salmon on top, and dress with the herb vinaigrette and marigolds.