As seen on our 1-hour Adelady Xmas Special on Channel Nine. This recipe goes well with our Wild Rice Salad. You can grab that recipe HERE.
Serves 8 to 10 people.
1.5kg whole side of Salmon – Pin boned, skin on
1 tbs G-Fresh Salmon Seasoning
1 Lemon, zested and juice reserved
2 bunches Asparagus, woody stems removed
3 medium Zucchini
1 baby fennel
1⁄2 cup roasted skinned Hazelnuts *
1⁄4 cup extra virgin olive oil
1 tbs chopped fresh dill + extra to garnish
* Tip: To roast and skin hazelnuts, place them in a single layer into a 160c oven for 10 minutes or until becoming fragrant and browned. Place the roasted hazelnuts into the centre of a tea towel, and then fold it up to enclose and rub the nuts together vigorously until the skins have come away from the nut.
Creamy Salsa Verde
1 bunch of fresh dill, roughly chopped
1 small bunch of flat leaf parsley, roughly chopped
1 whole spring onion, chopped
1 small clove of garlic
1 tbs capers
2 tsp dijon mustard
1 lemon, zest + juice
200gm sour cream
Salt and pepper
To make the Salsa Verde – Using a food processor whiz together all the ingredients until they form a smooth sauce. Season well and set aside until ready to use.
Preheat your fan forced oven or hooded BBQ to 200°c.
Grill the asparagus spears for 2 minutes until charred, then immediately remove from the grill and set aside to cool.
Place the Salmon, skin side down onto a large baking tray. Evenly season the flesh with the G-Fresh Salmon Seasoning then scatter over the lemon zest.
Place the salmon into your BBQ or oven and cook for 20 minutes or until medium- rare. Salmon is best when the flesh is still slightly translucent.
Meanwhile make the salad by using a mandolin or speed peeler to finely shave the fennel and zucchini longways into ribbons.
Mix together the reserved lemon juice, olive oil and 1 tbs of chopped dill together to make vinaigrette. Season well.
Slice the grilled asparagus on the diagonal into 1 inch pieces.
Combine all the vegetables and the roughly chopped hazelnuts into a bowl. Add the vinaigrette and toss well to combine.
Serve the whole baked Salmon with the salad and creamy salsa verde. Garnish with a few sprigs of dill.