Atlantic Salmon* Recipe

Inspired by The Arrogant Butcher

Time45m

Serves4

Roasted Sweet Corn, Creamy Fregola, Grilled Asparagus, Arugula, Lemon Chili Butter

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Ingredients

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Seafood

4 pieces Atlantic salmon fillets

Vegetables

2 cups Sweet corn kernels

1 bunch Asparagus

2 cups Arugula

Pasta

1 cup Fregola

Dairy

1 cup Heavy cream

1 stick Unsalted butter

Condiments

2 tbs ReaLemon lemon juice

1 tsp Chili Flakes

to taste Celtic sea salt

to taste black pepper

Method

Preparation

Prepare the Fregola

Cook fregola in salted boiling water according to package instructions until al dente. Drain and set aside.

Make the Creamy Sauce

In a saucepan, heat heavy cream over medium heat. Stir in cooked fregola, salt, and pepper. Cook until heated through and creamy. Set aside.

Prepare the Lemon Chili Butter

In a small saucepan, melt butter over low heat. Stir in lemon juice, chili flakes, and season with salt and pepper. Keep warm.

Cooking

Roast Sweet Corn

In a skillet, sauté sweet corn over medium-high heat until slightly charred. Season with salt and pepper.

Grill Asparagus

Preheat grill. Toss asparagus with olive oil, salt, and pepper. Grill for 5-7 minutes until tender and slightly charred.

Cook Salmon

Season salmon fillets with salt and pepper. In a skillet, cook over medium-high heat for 4-5 minutes on each side or until cooked through and flaky.

Plating

Assemble the Dish

On a plate, place a scoop of creamy fregola, top with roasted sweet corn, grilled asparagus, and a piece of salmon. Drizzle with lemon chili butter and garnish with fresh arugula.