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

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Brush the skin side of Salmon Fillets with olive oil and liberally apply black pepper and sea salt, then put aside.
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.
Then put aside.
Place salmon fillets, skin side down onto a very hot, hot plate side, of the barbecue.
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.
Place your trimmed asparagus onto the open grill side of the barbecue, cook for 3-4 minutes while regularly turning.
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.
Slowly add 100 grams of butter, making sure you dont allow the sauce to boil.
Take off heat add some chopped chives and then spoon onto 2 plates.
Place salmon skin side up on plates.
Drizzle asparagus with olive oil and season with salt and pepper and arrange over salmon and voile.

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jason October 2009

Go easy on the salt, make sure you grind the salt and pepper very finely and be aware that 'liberally apply' can result in to much being used, I would suggest lightly coating/dusting the skin with ground sea salt and ground black pepper. lightly.... not liberally. The salt and pepper on the skin side goes very dark/black and looks a bit burnt when cooking using above instruction, I would cook only 2-3 min each side, and on HOT, not 'VERY HOT'!. This will keep the skin side more brown than black. 100 grams of butter seems like too much also,Ii tasted the sauce each 15gm I put in (total used 100gm) and the flavour didn't improve much with the full 100gm, maybe 50-60gm would do. the texture of the sauce also seemed ok with half the butter.

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