recipe comes from Constantine Alexander better
known as Papa Constantine.
Constantine is a Certified Olive Oil Consultant
based in Connecticut, USA. He has a wonderful
website which will educate you about olives
and their use as well as providing you with
a range of superb recipes.
you want to contact Papa Constantine just email
him by clicking
here or click his logo to visit his website.
will also find some interesting articles on
Olive Oil which Papa Constantine has written
here to read them.
1 pound fresh salmon filet with the skin
4 tablespoons Romeu
extra virgin olive oil
16 asparagus spears
1/2 cup chopped sweet red pepper
1/2 cup freshly squeezed lemon juice
1/3 cup dry white wine
1/4 cup sea salt
3 teaspoons sugar
1 garlic clove, crushed and finely chopped
10 black peppercorns
2 tablespoons chopped fresh lemon thyme
2 fresh rosemary sprigs
1 fresh bay leaf
2 teaspoons Dijon mustard
2 tablespoons sherry wine vinegar
1/2 cup Romeu extra virgin olive oil
Freshly ground black pepper
make the marinade, combine all of the marinade
ingredients in a glass baking dish. Place
the salmon in the marinade with the skin side
up, cover the dish with plastic wrap and refrigerate
for a minimum of 48 hours. Turn the fish over
in the marinade every 8 hours.
make the vinaigrette, combine the mustard
and the vinegar in a small bowl. Slowly whisk
in the oil in a thin stream to make an emulsion.
Season to taste with salt and pepper. Whisk
the vinaigrette again immediately before serving.
prepare the asparagus, first cut off the ends
of the spears so that the head and tender,
flavorful, green part of the spear remains.
Place the asparagus in a shallow pan of boiling
water and cover. Cook the asparagus for three
to four minutes. Then remove the asparagus
and immediately rinse under cold water. When
the asparagus is cool and dry, arrange the
spears on serving plates and sprinkle the
chopped sweet red pepper over the asparagus.
Drizzle the vinaigrette over the asparagus
prepare the salmon, remove the fish from the
marinade and peel off the skin. Slice the
salmon as thinly as possible and arrange over
the asparagus. Drizzle olive oil over the
salmon, garnish with lemon slices and serve.