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Crispy Skinned Atlantic Salmon with Asparagus Spears, served with a Seafood Reduction Beurre Rouge


  • 2 x 200g Atlantic Salmon Fillets

  • 1 bunch fresh asparagus

  • 300 ml fish stock

  • 1 bunch chive

  • 1 red Capsicum

  • 100 g unsalted butter

  • sea salt

  • Black pepper

  • Extra Virgin Olive Oil

  • Extra Thick Cream


  • 1.

    Brush the skin side of Salmon Fillets with olive oil and liberally apply black pepper and sea salt, then put aside.

  • 2.

    In a heavy based saucepan place the fish stock and apply to heat, reduce to 1/3 then add 2 teaspoons of pureed red capsicum and allow to simmer for 2-3 mins.

  • 3.

    Then put aside.

  • 4.

    Place salmon fillets, skin side down onto a very hot, hot plate side, of the barbecue.

  • 5.

    Cook until brown and crispy, about 4-5 minutes, turn over and cook for another 3-4 minutes and then rest them on a warm plate with alfoil covering them while preparing the rest of the dish.

  • 6.

    Place your trimmed asparagus onto the open grill side of the barbecue, cook for 3-4 minutes while regularly turning.

  • 7.

    While doing so place sauce back onto heat add 2 teaspoons of cream and bring to simmer and reduce till getting a good coating on the back of a spoon.

  • 8.

    Slowly add 100 grams of butter, making sure you dont allow the sauce to boil.

  • 9.

    Take off heat add some chopped chives and then spoon onto 2 plates.

  • 10.

    Place salmon skin side up on plates.

  • 11.

    Drizzle asparagus with olive oil and season with salt and pepper and arrange over salmon and voile.

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