Fragrant Salmon Brochettes with Seared Asparagus and Oyster Sauce
The aromas of lemon grass, oyster sauce and lime lead you to a taste of succulent salmon fillet
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2 | Fresh Salmon,Fillet | Starter,Savoury | Fry,Grill | Less than 30 minutes |
Ingredients
- 300g (10oz) skinless salmon fillet
- 4 thin stalks lemon grass, approximately 20.5cm (8 inches) long
- 1 tsp sesame oil
- 1 tbsp oyster sauce
- 225g (8oz) thin asparagus spears
- 1 tsp olive oil
- 1 lime
Method
Cut the salmon INTO 2cm (3/4 inch) thick chunks. Discard any damaged outer leaves FROM the lemon grass and score lengthwise taking care not to cut all the way through. Spear a few salmon chunks on to each stalk.
Arrange the salmon on the grill rack. Mix the sesame oil and oyster sauce and brush over the salmon. Before grilling the salmon, cover the ends of the lemon grass with strips of foil to prevent burning during cooking.
Cook for 4-5 minutes under the preheated grill, turn over, brush again and cook for a further 4-5 minutes until golden and cooked through.
Meanwhile, trim the woody ends from the asparagus spears. Brush a ridged frying pan with the oil and heat until very hot. Add the asparagus and press down on the ridges to sear.
Cook for 4-5 minutes until tender and lightly charred. Cut the lime into wedges and serve the salmon brochettes accompanied with the seared asparagus and some lime.
Cook's tip:
Lemon grass is widely used in Oriental cookery, and has a subtle lemony flavour. It is widely available from the fresh herb section in the supermarket or greengrocers, or from specialist Asian suppliers. Alternatively, thread onto soaked bamboo skewers and serve sprinkled with a little fresh lemon rind for flavour.
