salmon-

Grilled Salmon with Marinated Asparagus and Meyer Lemon Butter Sauce Recipe

For the salmon:

Salmon filet skin/on. 180g up to 200g
Olive oil 1 tsp
Fresh thyme 1 sprig
Lemon peel 2g
Salt/pepper

For the sauce:

Wholegrain mustard 2 tbsp
White wine 50ml
cooking cream 120ml
Akaka Falls Farm Meyer Lemon Butter 12ml
salt/pepper
For the risotto:
Risotto arborio 120g
Diced onion 2 tbsp
White wine 70ml
Chicken stock 500ml
Smoked mozzarella (mozzarella affumicata) 100g
Lemon juice 10ml (or more according to your own taste)
Grated Parmesan 50g
Butter 20g
Salt/pepper
For the asparagus
12 steamed asparagus
5 tbsp olive oil
61 g lemon juice -freshly squeezed
zest from 1 lemon
1 clove garlic -grated
salt
freshly cracked black pepper
1 pinch red pepper flakes
1 tbsp fresh oregano leaves -minced
4 sprigs lemon thyme leaves only

Process:

1- Start with the salmon filet, lightly drizzle salt and pepper on all sides.
2- Add it inside a vacuum bag with a tsp of olive oil, French thyme sprig and lemon peel
3- Prepare the sous vide machine on 50c
4- For the risotto: Heat the olive oil in another heavy saucepan over medium heat. Cook the onion, stirring frequently, until the onion becomes translucent, about 4 to 5 minutes—don’t let it brown.
5- Stir in the rice and cook over medium heat, stirring constantly, for 1 to 2 minutes, until some grains begin to look translucent.
6- Add the wine. Cook and stir until liquid is absorbed.
7- Add about 1/2 cup of simmering chicken broth to the rice mixture, stirring constantly and cooking until the liquid is absorbed.
8- Add more broth, about 1 cup at a time, cooking and stirring until it’s absorbed and repeating until the rice is done. The whole cooking process should take about 20 to 25 minutes. The rice should be tender but firm in the center (or al dente). Test it by biting into some grains. Add fresh cream, lemon juice and diced smoked mozzarella and mix again, take out from heat and add the parmesan and butter and mix until they melt, serve directly.
9- When the rice is done, remove the pan from the heat and stir in the parmesan  cheese and butter, and salt and pepper to taste. Stir until melted, then serve directly
10- For the sauce: start by pan frying the wholegrain mustard and butter until fragrant for about 2-3 minutes (take care not to burn) add the white wine and wait until evaporates totally then add the fresh cream and mix let it boil for around 2-3 minutes. Salt/pepper
11- For the asparagus: In a medium size bowl whisk together the olive oil with the lemon juice, garlic and sea salt. Add the oregano, thyme and lemon zest and stir well to combine. Season to your taste with the sea salt, black pepper and red pepper flakes.
12- Slice the steamed asparagus halves and add them to the bowl with the marinade. Give them a gentle toss to coat all over. Taste and adjust seasonings again. Transfer to a lidded container or jar and refrigerate overnight.
13- Bring to room temperature about 20 minutes before serving.
14- To cook the salmon, seal the vacuum bag and put it in the water for 12min (depend on how you like your fish up to 20 min if well done)
15- To sear the fish take out from the vacuum bag, heat same ratio of oil and butter in a non stick pan then add one thyme sprig, add the salmon skin down until crispy, turn over and start basting using a spoon by dripping some butter oil mixture on top of the salmon while on low heat.
To serve:
Put the marinated asparagus on one side of the dish about 3 pcs. Topped with the salmon filet and
sauce, serve next to it a big spoon of “risotto al limone.”

Recipe by

Chef Charbel Aoun

chef-charbel-aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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