Main content


  • 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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
0 comments • 1 rating