This is the perfect light and easy dish for spring evenings. Take advantage of the seasonal vegetables and fresh wild salmon.
- 4 wild salmon fillets (we buy ours at the Fisherman’s Market)
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 2 large organic eggs
- 1 small shallot, chopped finely
- 1 small garlic clove, crushed
- 2 tablespoons red wine vinegar
- 3 tablespoons good quality olive oil
- 1 bundle of fresh asparagus, trimmed and halved crosswise
- 1 cup shelled English peas or snow peas that have been sliced
- 1/2 cup coarsely chopped and loosely packed herbs such as basil, mint, tarragon, chervil, and flat-leaf Italian parsley
- Line a baking sheet with lightly greased parchment paper. Season salmon with salt and pepper. Bake at 325° for 12 to 15 minutes skin side down or until salmon is no longer translucent but still moist-looking in centre. Set aside. Do not overcook!
- Another option for the salmon is to grill it on the BBQ – remember that the salmon will cook quickly and you do not want it over done.
- Place whole eggs in small saucepan, and cover with water. Once the water has boiled, remove the eggs from heat. Cover and let stand 15 minutes. After 15 minutes, rinse eggs with cold water and let cool. Once cool, peel, dice, and set aside.
- Whisk together shallots, garlic, vinegar and olive oil. Season with salt and pepper.
- In a saucepan add salt and water and bring to a boil. Add asparagus and cook for around 30 to 60 seconds or until crisp-tender. Lift out with a slotted spoon, rinse with cold water, and add to vinaigrette.
- Cook peas in same boiling water until just cooked, about 1 minute. Drain in a colander, rinse with cold water, and add to asparagus and vinaigrette.
- Sprinkle in herbs, and toss gently.
- For plating, place salmon gently in the centre of the plate. Spoon asparagus mixture evenly over salmon. Sprinkle diced eggs over vegetables.
- This dish can be served warm or at room temperature and can be served with rice or quinoa.
- Garnish with fresh lemon and enjoy!