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Grilled Salmon Fillet with Asparagus, Lemon Vinaigrette and Fried Mashed Potatoes

5 from 6 votes
Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 192 kcal

Ingredients
 

For the salmon:

  • 750 g Salmon fillet
  • Fresh thyme
  • Coarse sea salt
  • Black pepper from the mill
  • 5 tbsp Olive oil
  • 1 Pc. Organic lemon

For the asparagus:

  • 600 g Asparagus green
  • 3 tbsp Olive oil
  • 3 tbsp Pine nuts
  • 3 Pc. Garlic cloves
  • 150 ml Vegetable broth

For the grated fried potato mash:

  • 1200 g Floury potatoes
  • 200 ml Milk
  • 150 g Butter
  • 1,5 Pc. Onions, cut into rings
  • 4 tbsp Truffle oil
  • 20 g Black truffle carpacchio
  • Salt, pepper and nutmeg

For the lemon vinaigrette:

  • Juice of one lemon
  • Twice as much olive oil
  • 2 tsp Dijon mustard
  • 0,5 tsp Sugar

Instructions
 

The salmon:

  • Brush the salmon fillets with 1 tablespoon each of olive oil, season with salt, pepper and thyme and fry in a grill pan for about 2 minutes on each side. Then place on a baking sheet and cook in the oven for another 8-10 minutes. Serve with fresh thyme and a grilled lemon wedge.

The mashed potatoes:

  • Peel the potatoes and cook until soft. After draining, let it cool down. In the meantime, cut the onions into thin rings and caramelize them in a pan, then add a pinch of salt. Cut the potatoes into approx. 1.5 cm thick slices. Heat the oil in a large pan, line the bottom of the pan with the potato slices and fry on one side. When all the potatoes are seared, pound the butter through them well. Mix hot milk, approx. 1 teaspoon nutmeg, pepper and the onions. Now add the truffle oil to the mash - preferably a little less, because the truffle taste should not be in the foreground, season with salt and pepper.
  • At the end the truffle carpacchio, about 2-3 g per person should be more than enough. If necessary, add a little more milk and salt if the consistency is too firm. However, the tamp should be a little firmer than a conventional tamp.

The asparagus:

  • Peel the green asparagus only at the ends and then do not boil it in water as usual, but fry it in olive oil. Season with salt and pepper. Fry the asparagus until it takes on a little color and stir again and again. Add the garlic and pine nuts and cook for another 5 minutes. Season with salt and pepper and serve.

The lemon vinaigrette:

  • Prepare a vinaigrette using the lemon juice, olive oil and sugar. Now stir in the mustard, so that a firmer and yellowish consistency is created. The vinaigrette is served on the edge of the plate next to asparagus and salmon.

Nutrition

Serving: 100gCalories: 192kcalCarbohydrates: 6.2gProtein: 6.2gFat: 16g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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