Lovely Experience – Grilled Salmon, Warm Potato Salad and Asparagus

Today was a productive day in the kitchen. Sometimes I feel like eating junk food and not cooking so I don’t have do go in the kitchen at all. Which can sometimes really happen and I don’t even know what we have in the fridge. I am very lucky to have a husband who cooks and makes me tea and doesn’t mind when I have those days, maybe because he is quite happy to eat junk food!

We are both in a sabbatical, doing our Masters Degree which means we have lots of time to cook, if we feel like it. So, today I decided to make us a nice lunch. We had frozen salmon, fresh asparagus and organic potatoes from our Abel and Cole box. Here is what I’ve done. Serves 2.

Start with the warm potato salad, as potatoes take longer to cook than the other ingredients:

3-4 medium to small size potatoes, washed

Salt

Freshly ground pepper

2 tablespoons of horseradish

1 tablespoon of mayonnaise

Parboil the potatoes until tender. Drain and wait until it cools down a bit. Season with salt and pepper. In a bowl, mix the horseradish and mayonnaise together, then add to the potatoes and stir gently (be careful not to break the potatoes).

For the grilled salmon:

2 fillets of salmon

Butter

Freshly ground salt and pepper

Fines herbes

1 tablespoon of lemon juice

Once the potatoes are cooked, heat up a non-stick frying pan, add some butter (approximately half tablespoon) and let it melt. When the butter is bubbling (hot) place the fillets and season with sea salt and freshly ground pepper and the fines herbes. Leave the fillets for about 4 minutes each side and keep en eye on them to see how they are doing. You'll get an idea of how they're cooking as you'll see the salmon change color. I did the salmon still frozen so it took a little longer to cook than it would if it was fresh. The fact that the salmon was frozen did not change the texture or the taste, it was still great. When the salmon fillets were nearly cooked, I added the lemon juice on top of the fillets.

Asparagus:

6 asparagus

Butter or olive oil

Salt and pepper

Half a lemon (zest and juice)

Trim off and discard the woody ends of the asparagus, quickly rinse the tips, and add the butter or olive oil on a non-stick pan. After the butter is melted, lay the asparagus and keep gently turning them until cooked. Add the lemon zest and juice.

Bon appétit!