Filet De Salmon Recipe
ASPARAGUS, HENS EGG, TOASTED SUNFLOWER SEEDS, SPENWOOD CHEESE
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the asparagus
Trim the ends of the asparagus and bring a pot of salted water to a boil. Blanch the asparagus for about 2-3 minutes until tender-crisp. Drain and set aside.
Cook the salmon
Season the salmon fillets with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the salmon fillets, skin-side down, and cook for about 4-5 minutes per side until cooked through and flaky. Remove from the skillet and keep warm.
Fry the eggs
In the same skillet, add another tablespoon of olive oil and crack the hens' eggs. Cook sunny-side up or to your desired doneness, about 2-3 minutes.
Toast the sunflower seeds
In a small dry skillet, toast the sunflower seeds over medium heat for about 3-4 minutes until golden brown, stirring frequently to avoid burning.
Assemble the dish
On a plate, arrange the asparagus, place the salmon fillet on top, and top with a fried hens' egg. Sprinkle with toasted sunflower seeds and grated Spenwood cheese before serving.