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spring 2010

Seriously, why would you go out for takeaways when you can have this on your table in less than 20 minutes any night of the week!

  • Crispy Skin Salmon with Lemon Chive Cream
  • 4x 150 gram portions of fresh salmon fillet with the skin
  • 2 tablespoons of olive oil
  • flakey sea salt
  • freshly ground black pepper
  • 2 bunches of fresh thin Asparagus, ends trimmed
  • 1 tablespoon of butter
  • For the Lemon Chive cream sauce:
  • ½ cup of quality mayonnaise, I used Japanese Kewpie
  • ¼ cup of cream
  • juice and zest of 1 lemon
  • small bunch of fresh chives, chopped

  1. Place a heavy based skillet over a medium-high flame to pre-heat.
  2. Rub the skin side of the salmon portions generously with the olive oil and season well with flakey sea salt and pepper.
  3. When the pan is well heated place the salmon portions skin side down and sear well for 3 to 4 minutes.
  4. NB! You may need to cook the salmon in batches to prevent overcrowding the pan and reduce the heat for a crispy skin!
  6. Carefully flip the salmon over and continue to cook on the flesh side for a further 1 or 2 minutes, or until close to almost cooked through.
  8. Meanwhile, in another skillet place the asparagus, butter and enough water to just cover the bottom of the pan, approximately ¼ cup.
  9. Place over a high heat and sweat the asparagus, continually moving the spears about the pan to ensure they cook evenly on all sides.
  10. Add more water if necessary and cook until they are just tender and perfectly green. This should only take around 3 to 4 minutes.
  11. Serve immediately!
  13. To make the Lemon Chive Cream sauce:
  14. Simply combine the mayonnaise, cream, lemon juice, zest and chives in a small bowl.
  15. Taste and add more lemon juice and season if required.
  16. Spoon into small dipping cups and serve alongside the crispy skinned salmon and asparagus.
  18. Serves 4

Spring 2010 Front Cover Table of Contents Bron's Thoughts Turning Japanese Tsukemono - Pickles Furikake - Sprinkles
Smokey Chorizo and Broad Bean Skewers Lamb, Broad Bean and Rocket Salad with Mint and Feta Broad Bean and Avocado Dip with Tapenade Straws Savouring Salmon Salmon Cured with Elderflower Syrup Wasabi Pea and Salmon Tartelette
Crispy Skin Salmon with Lemon Chive Cream Baked Salmon with Fennel, Potato and Olives Salmon Rolls with Sweet Chilli Sauce Meringue Loves Lemon Lemon Meringue Pie Lemon Petits Pots de Creme with Meringue Hats
Frozen Lemon Eton Mess A Spring Picnic for Two from Vanille @ Down Under Gluten Free Crackers Fresh Asparagus Soup Buckwheat Crepes with Fennel and Grapefruit Orange Blossom Cookies
Classic & Creative Crepes Suzette Crepes Midori Teriyaki Sauce Taleggio Petits Fours
Pistachio and Lemon Macaron Lemon Pistachio Cheesecake Marbled Brownies Matcha Neenish Tarts Lemon Matcha Custard Cupcakes Uses for Saved Butter Papers Perfect Gohan - Japanese Steamed Rice
Vegetables and Fruit - October/November Bron's Loves A Look Back Tapenade Grilled Pork Fillet, Grapefruit and Lambs Lettuce Salad Lemon Curd Ripple Ice Cream
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