About This Recipe
Zesty dill mayo:
¼ cup mayonnaise
Finely grated zest of 1 lemon
1-2 sprigs of dill, finely chopped
1 celeriac, peeled and diced
3 cloves of garlic, crushed
1 tsp fennel seeds
¼ cup of water or stock
1 tsp honey
Fresh ground salt and pepper
2 large salmon fillets
1 bundle of asparagus spears, trimmed
- Mix the mayonnaise ingredients together and set aside to infuse. You can make the mayonnaise from scratch, if you prefer (see my blog for instructions). I often set out with good intentions, but if I don’t have home-made mayo in the fridge already, those go out of the window when I’m cooking dinner.
- Heat some olive oil in a heavy-based frying pan and fry the celeriac, garlic and fennel seeds for 10 minutes, until the celeriac starts to soften and brown, then pour in the water and bring the mixture to a fairly fast simmer.
- Now heat the griddle. Brush the asparagus spears with a little olive oil and season, then cook on the griddle for 1-2 minutes on each side.
- Brush the salmon fillets with olive oil and, making sure that the pan is good and hot (so the skin doesn’t stick), cook skin side down for 1½-2 minutes. Turn and cook the other side until the middle part of the cut edge just turns pale.
- When all of the water has evaporated from the celeriac mixture, drizzle over a little honey and cook, stirring, over a medium-high flame until the mixture is nicely browned and starting to caramelise. Remove from the heat, season to taste, and crush the cubes a little with a fork or potato masher.
- Divide the mash between two plates and top with the salmon. Spoon a little of the zesty dill mayo on the asparagus and serve immediately, with the rest of the mayonnaise on the side.