Warner's Budgens Taste Club

Grilled salmon fillets with asparagus, Jersey Royal potatoes, chive and crème fraiche salad

May '10

Use the best of the month’s produce in this popular dish from The Bridge – only you’ll find it with grilled sardines instead of salmon there!

Ingredients

1 bunch asparagus
2 salmon fillets
Jersey Royals potatoes
Chives, finely chopped
1tbsp lemon juice
4 tbsp crème fraiche
1 little gem lettuce, separated into leaves

Method

Cut bottom off asparagus and lay on baking tray. Splash with olive oil and grill for two minutes until charred and tender
Scrape potatoes, then boil in salted water until tender. Drain and lightly crush with a fork
When cool, add the crème fraiche, lemon juice, chives and salt & pepper
Grill salmon fillets on oiled baking sheet until cooked
Place a few lettuce leaves on each plate. Pile potato salad on top and arrange salmon fillets on top of salad. Finish with the chargrilled asparagus
Drizzle with olive oil and serve with wedges of lemon

To drink

Croix Gratiot Picpoul de Pinet - £8.99

Mark Archer from Vinology says: “This a delicious, crisp white from the Languedoc in France. The refreshing lemon fruit flavours and zingy acidity make it the perfect match for salmon and asparagus.”

Download this recipe as a PDF