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Recipe for :

Fresh Marinated Salmon
 

This recipe comes from Constantine Alexander better known as Papa Constantine.

Papa 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.

If you want to contact Papa Constantine just email him by clicking here or click his logo to visit his website.

You will also find some interesting articles on Olive Oil which Papa Constantine has written for Hub-UK - click here to read them.

Ingredients

The dish:
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

Marinade:
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

Mustard vinaigrette:
2 teaspoons Dijon mustard
2 tablespoons sherry wine vinegar
1/2 cup Romeu extra virgin olive oil
Salt
Freshly ground black pepper

Method

  • To 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.
  • To 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.
  • To 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 and peppers.
  • To 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.

Serves 4

Bon appetit!
Papa Constantine

 
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