Thursday, May 16, 2013

Irish Organic Salmon with Lemon, Dill & Asparagus







I adore salmon. There are so many wonderful things about this pink beauty that it’s hard to know where to begin. Prized for its rich fatty flesh, salmon is a heart-healthy, omega-3-rich fish that's as versatile as it is healthy and delicious. Fabulous poached or grilled, smoked or cured, hot, cold or raw, salmon's rich flavour makes it a perfect partner with many kinds of marinades and cooking techniques. This simple low calorie recipe for Irish Organic Salmon with Lemon, Dill & Asparagus is a great dish for busy days. Ponzu, a light citrus-seasoned soy sauce, and sesame oil are combined in a glass baking dish with the salmon and allowed to marinate for about half an hour. The fish and asparagus are roasted together on the grill or in the oven for 10-15 minutes for medium-rare. Garnished with some fresh chopped dill and fragrant lemon zest, and served over a bed of grilled asparagus, this one of my favourite meals anytime of the year. Easy, healthy and delicious — it's a winner.




Irish Organic Salmon with Lemon, Dill & Asparagus
Serves 2

2 Irish Organic Salmon fillets
4 tbsp Ponzu
1 tsp Sesame oil
1 tbsp olive oil
1 bunch dill, washed and chopped
1 lemon, zest only
1 bunch asparagus, trimmed
1 radish, thinly sliced
Kosher salt, to taste


Mix the ponzu and sesame oil in a large glass dish and add the salmon, turning to coat. Set the salmon skin side up and let marinate 15-30 minutes. Place the asparagus and olive oil on a plate and toss to coat. Season to taste with some kosher salt. Preheat and outdoor grill to medium-high or oven to 425°F. Cook the salmon skin side down with the asparagus for about 10-15 minutes. If you prefer your salmon more well done, adjust the cooking time accordingly. To serve, lay half on the cooked asparagus on each of two warmed dinner plates and top with the salmon. Garnish with chopped dill and lemon zest and finish with some sliced radishes around the perimeter of the plate.