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Crispy Skinned Salmon with Parsnip and Potato Puree and Sauteed Asparagus

Healthy (1679) Quick (1269) Vegetables (409) Seafood (150) Main Meal (38)

Looking to cook a romantic dinner for two? This crispy skinned salmon with parsnip and potato puree and sauteed asparagus will certainly create the setting for an evening to remember . Wickedly delicious, served best with a glass of chilled Sauvignon Blanc. AND it's so easy to make.

Crispy Skinned Salmon with Parsnip and Potato Puree and Sauteed Asparagus

Preparation Time: 45 minutes
Cooking Time: 20 minutes
Makes: 2 servings

Ingredients
2 Salmon Fillet Tails
Small Bunch of Baby Asparagus
1 Parsnip
3 Mid Size Potatoes
Juice from ½ Lime
Salt and Pepper to taste
Virgin Olive Oil for seasoning
Butter
Milk
100gm Camembert Cheese

Key Ingredients - Parsnip and Potatoes

Method

Parsnip and Potato Puree - Peel and dice potatoes and parsnip. Place into a small saucepan and cover with water. Boil until very soft.

Peel and dice parsnip and potatoes and place into a small pan

Cover with water and boil until ingredients are very soft

Once water has completely absorbed, remove from heat and season with salt, pepper, milk, butter and camembert cheese.

Mix all ingredients thoroughly.

Push potato mixture through a sieve and whip with a fork until mixture resembles firm mash potato. Set aside.

Garnish - While potato and parsnips are cooking prepare asparagus. Take a small bunch of baby asparagus and cut off the woody end stalks.

Blanche the asparagus in lightly salted boiling water along with a the juice from a ½ lime for exactly 2 minutes. Pat dry the asparagus then saute briefly for 2 minutes in butter. Set aside.

Blanche the asparagus then saute in butter

Cut stalks off asparagus, blanche then saute in butter

Prepare the Salmon - Season salmon fillet tails with salt, pepper and virgin olive oil. Working with the salmon skin side down, pan-fry the fillets on a medium to high heat for 4 minutes each side.

Season the salmon with salt, pepper and virgin olive oil

Putting it together - Spoon the puree onto a plate, top with 3 asparagus spears. Place salmon onto puree (with the skin side down). Garnish with remaining asparagus spears.

Serve with a glass of chilled Sauvignon Blanc