Filet De Salmon Recipe

Cooking Instructions

1. 1

   Prepare the Asparagus

   Bring a pot of salted water to a boil. Blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop the cooking process. Drain again and set aside.

2. 2

   Cook the Salmon

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the salmon fillets with salt and black pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes. Flip and cook for an additional 3-4 minutes until cooked through. Remove from heat and drizzle with lemon juice.

3. 3

   Cook the Eggs

   In a separate pot, bring water to a simmer. Carefully lower the hens eggs into the water and poach for about 3-4 minutes for a runny yolk or longer for a firmer yolk. Remove and drain on paper towels.

4. 4

   Toast the Sunflower Seeds

   In a dry skillet, toast sunflower seeds over medium heat until golden and fragrant, about 2-3 minutes, stirring frequently.

5. 5

   Assemble the Dish

   On each plate, arrange the blanched asparagus, top with the salmon fillet, and place a poached egg on top. Sprinkle with toasted sunflower seeds and crumbled Spenwood cheese. Drizzle with remaining olive oil and serve immediately.