Waitrose never disappoints with its recipes, and this wild salmon dish from Gordon McDermott, executive chef of the Waitrose Cookery School, is testament to that. We love the fact that it doesn’t require too many ingredients, is simple to make, and packs a protein punch with the eggs.
For the dish
- 4 organic free-range eggs
- 4 x 120g wild salmon fillets
- 20g unsalted butter
- 12 asparagus spears, peeled
For the vinaigrette
- 1 tsp Dijon mustard
- 1 1/2 tbsp sherry vinegar
- 1/4 tsp salt
- 8 tbsp extra virgin olive oil
- 10g curly parsley, finely chopped
- Boil the eggs for seven to eight minutes, then remove with a slotted spoon and cool immediately under cold running water.
- Peel the eggs, cut them in half, and set them aside on a tray with the yolks facing up.
- For the vinaigrette, whisk together all of the ingredients and set aside.
- Heat a heavy cast-iron griddle pan over a high heat. Brush the salmon on both sides with some of the melted butter and season with a little salt. Place the fillets inthe griddle pan and cook for four minutes on each side. Don’t be afraid to turn the heat down if the pan’s smoking too much.
- While the salmon is cooking, brush the asparagus with the remaining melted butter. When the salmon is cooked, remove it from the pan and set aside for 2 minutes.
- Cook the asparagus in the griddle pan, rolling it gently to ensure it cooks all over. Then remove from the pan and cut in half at an angle.
- Divide the asparagus evenly between the four plates and lay the salmon fillet on top, with the eggs placed either side of the salmon. Drizzle over the vinaigrette. Serve with freshly boiled potatoes.
This recipe was created as part of the Organic, Naturally Different campaign. Find out more about Organic UK by visiting their Facebook page.