This Little Pig loves Spring. Not only does it bring the first hint of warmth to the air but it also entices out of the ground, fabulous spears of asparagus, juicy zucchini’s and glossy leeks. Spring turns This Little Pig a bit silly and for the first few weeks of the season you will find asparagus spears in almost every dish this piglet creates. Today This Little Pig has a real spring doozey! Fresh, light and crunchy, the textures of creaminess, crunch, spice and silkiness will transport you to a warm spring day and bring a tear of joy to your eyeball. Pull out your peeler and fry pan, this is one dish that you will want to create again and again lovely piglets! Oiiiink!
Seared Crispy Lemon Salmon with a Spring Zucchini, Leek, Asparagus and Chilli Salad.
Prep Time: 20 Mins. Cooking Time: 20 Mins.
2 x 200g Salmon Steaks (or 1 x large steak)
2 x Tbs Peanut Oil
2 x Lemons
1 x Tbs Butter
1 x Leek
4 x Baby Zucchini (or 1 Normal zucchini)
4 x Garlic Cloves
1 x Asparagus Bunch
2 x Carrot
1 x Avocado
½ x Dill Bunch
1 x Red Chilli
30g x Pinenuts
Lashings of Salt & Pepper
How to Make Fabulousness:
Preparing everything first:
- Season Salmon with salt and pepper.
- Peel carrot and baby zucchini into long wisps or strips.
- Finely slice leek into rings (up until the green starts to branch out – discard the green bit).
- Snap off woody ends of asparagus and chop the rest into bite-sized chunks.
- Cut avocado in half, remove pip and slice into long thin slices.
- Finely dice chilli.
- Peel and finely slice garlic.
Bringing everything together:
- Heat peanut oil (2 Tbs) in a medium fry pan until lovely and hot.
- Gently place your salmon pieces away from you into the hot pan.
- Sear on both sides for around 3 mins or until gloriously golden and then 30 seconds to a minute on each of it’s smaller sides.
- Just before removing salmon from pan squeeze half of your lemon over the top (beware of the spitting pan) and then quickly turn salmon on all sides to ensure he glazes with the lemon.
- Remove salmon from the pan, place in a dish and cover with foil and then a tea towel. Place somewhere warm and quiet for him to rest whilst you prepare the salad.
- Heat a clean fry pan until hot to trot then drop in your zucchini slivers.
- Squeeze a quarter of a lemon cheek and a generous scrunch of salt and pepper over the zucchini strips and stir fry in the pan until heated through for around 30-60 seconds - you want them warmed through but still crunchy.
- Remove zucchini strips from the pan and place the fry pan back on the heat.
- Drop the butter (1 Tbs) into the pan and melt until bubbling, then scatter in your sliced leek and garlic.
- Stir-fry for around a minute until the leek starts to soften and turn a rich green.
- Drop in your asparagus and keep stirring the contents of the pan until the asparagus is still crunchy but slightly soft.
- Remove from the pan to stop it cooking further.
- Wipe out the pan and return to the heat with your pinenuts in it.
- Stir constantly until pinenuts are lightly golden (watch these guys, they are devilish little blighters and can burn easily).
- Toss your zucchini strips, carrot wisps, asparagus, leek and garlic onto a platter and place your creamy avocado slices on top.
- Squeeze a lemon half over the top (start with half and test from there to get to your tastebuds).
- Gently break apart your salmon into glossy pink slices and place on top.
- Scatter over ripped up dill, toasted pinenuts and chopped chilli, then finish with a good scrunch of pepper and salt.
- And that piglets is how you make a diviiiiiiine spring lunch. Enjoy, oink!