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Salmon & Asparagus - Orgran


  • Prep Time: 30m
  • Cook Time: 20m
  • Serves: 2

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Ingredients

  • Potatoes Ingredients -
  • 4 small potatoes
  • 2 tablespoons ORGRAN All Purpose Plain Flour
  • ground salt and freshly ground black pepper
  • 4 tablespoons olive oil
  • Salmon Ingredients -
  • 2 tablespoons ORGRAN All Purpose Plain Flour
  • ground salt and freshly ground white pepper
  • 2 salmon fillets
  • 2 slices thin prosciutto
  • 2 tablespoons olive oil
  • 1 teaspoon finely chopped chilli
  • lemon slices for serving
  • Asparagus Ingredients -
  • 12 spears fresh asparagus

Method

  • Potatoes Method -
  • 1. Preheat oven to 170°C.
  • 2. Prepare a flat oven tray by spraying with cooking spray. Line tray with baking paper.
  • 3. Wash potatoes and cut into quarters or eights, depending on size.
  • 4. Put flour into a plastic bag. Season flour with salt and pepper. Toss potato in ORGRAN flour.
  • 5. Place potato onto prepared tray.
  • 6. Pour oil over potato.
  • 7. Place into a moderately-hot oven and bake for approx. 20 minutes or until potato is cooked.
  • 8. While potato is cooking, prepare salmon.
  • Salmon Method -
  • 1. Preheat oven to 170°C (350°F).
  • 2. Prepare a flat oven tray by spraying with cooking spray. Line tray with baking paper.
  • 3. Place flour into a flat dish. Add salt and pepper. Toss fillets in flour.
  • 4. Wrap 1 slice prosciutto around each fillet of salmon. Place onto prepared tray.
  • 5. Pour oil into a small jug. Stir in chilli. Pour oil over salmon fillets.
  • 6. Place salmon into a moderately-hot oven. Cook for 7 minutes or until cooked as desired. Do not overcook.
  • 7. While salmon is cooking, prepare asparagus.
  • Asparagus Method -
  • 1. Remove thick bottom from each spear and discard.
  • 2. Cut bottoms of spears by rolling spears towards you and cutting into a point like the sharp end of a pencil. This is done to ‘shock’ the asparagus when it is placed in boiling water. This will help to retain the green colour.
  • 3. Pour a quantity of boiling water into a heatproof-bowl. Add asparagus spears to water. Let stand for 5 minutes. Drain and discard water.
  • 4. Plunge spears straight into very cold water for 2 minutes. This will allow the asparagus to retain its brilliant colour.
  • 5. Drain asparagus and set aside.
  • 6. Just before serving plunge asparagus into boiling water to warm.
  • To serve
  • 1. Arrange salmon on a plate with potato, asparagus and slices of lemon.