/getattachment/eef816c4-2811-49db-8608-f6cb27ab69da/Seared-Salmon-with-Asparagus-and-Ricotta-fritters.aspx
Seared Salmon with Asparagus and Ricotta fritters Recipe
A lovely, light summer lunch which would be perfect with a chilled glass of dry white wine or a glass of chilled, sparkling water with a slice of lime.
Recipe Ingredients
FOR THE FRITTERS
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400g fresh ricotta
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2 tbsp grated parmesan
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2 tbsp flour
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1 egg
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1 tsp baking powder
FOR THE DRESSING
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100g cucumber
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50g fresh dill
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100ml extra virgin olive oil
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30ml white wine vinegar
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10g castor sugar
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2 x 100g salmon OR trout fillets
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10 asparagus spears, trimmed
Recipe Method
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Mix all of the ingredients for the fritters together and set aside in the fridge for 5 mins.
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Preheat oven to 200°C.
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Bring a small pot of salted water to a boil.
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Meanwhile, roughly chop the cucumber and dill. Add half of the olive oil, then the vinegar and sugar and mix.
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Season with salt and pepper to taste.
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In a non-stick pan, heat a little olive oil. Spoon a few tablespoons of the fritter batter in the pan at a time and gently fry fritters for a minute and a half on each side. Set aside on paper towel. Repeat until you have eight fritters.
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Using the same pan as the fritters, quickly sear the salmon, skin side down, for one and a half minutes and place in an oven dish.
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Turn on the oven grill and grill the salmon for 3 minutes max.
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Add the asparagus to rapid boiling water and blanch for 1 minute.
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Plate and serve.
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