If you haven’t already discovered delissi make sure you do.  Darren heads the kitchen and is behind the ever changing menu that embraces the seasons.  He is supported by Helen, his fiance, out the front, ensuring you have a wonderful time as well as enjoy the food.

Darren created the delicious seared salmon recipe for you to try at home.

Serves 4

600g pin boned salmon fillet (use thick end of salmon if possible)
300g asparagus spears
400g new potatoes (Ilam hardy are good and waxy at this time of the year)
4 or 5 tips of fresh mint
12 pitted Kalamata olives (optional)
tomato vinaigrette (recipe below)
½ small red onion
1 tbsp chopped tarragon
1 tbsp chopped chives
1 tbsp chopped chervil
25ml white wine vinegar
1 tsp Worchester sauce
¼ tsp tabasco sauce
50ml tomato ketchup (Hienz is good)
100ml virgin olive oil
salt and cracked pepper

If you can’t buy pin boned salmon you will need to remove the row of bones that run upwards through the centre of the fillet. Use clean tweezers to grasp each bone and pull firmly outwards to remove (try to avoid ripping flesh). Brush bones with fingertip to make them stand up for better access. Cut fillet into 4 even sized portions — 150g each.

To make vinaigrette finely dice onion and place in a glass jar, add chopped herbs and all the liquids with ½ tsp salt. Place lid on and shake together, taste and season as needed with extra salt and cracked pepper.

Steam scrubbed and halved potatoes in their skin with mint and a big pinch of salt, cook until soft but firm when stabbed, approximately 15–20 minutes, remove from heat. Pre-heat oven to 200°C when potatoes go on. Prepare asparagus by gripping each end of asparagus and bending until each spear snaps, this will leave you with the tender tips.

Heat an ovenproof frying pan until medium hot. Add 1 tablespoon olive oil then the seasoned salmon flesh side down. Cook 20 seconds then turn skin side down and place in oven for 5 minutes to cook medium rare or add an extra 2 minutes for every extra degree required, remove from pan and place on paper towel. Shake together vinaigrette and pour into hot pan with olives to warm. Steam asparagus 2– 3 minutes with a pinch of salt until vibrant green and firm to the bite.

To serve, place potatoes centered into four pasta style bowls, top with asparagus spears and salmon skin side up. Pour over vinaigrette and serve.

Dill or flat leaf parsley can also be used if you don’t have the other herbs, as long as three of these five are used.


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