Serves 4
Preparation time 10 minutes
Cooking time 12–15 minutes
4 salmon fllets, about 200g (7 oz) each, skin on and pin-boned
4 tablespoons mildhorseradish sauce
125 g (4 oz) fresh breadcrumbs
20 fresh asparagus spears, trimmed
1 tablespoon olive oil
4–5 tablespoons crème fraîche
4 tablespoons lemon juice
1 tablespoon chopped flat leaf parsley
salt and pepper
Place the salmon fillets in an ovenproof dish, skin side down. Spread the top of each fillet with 1 tablespoon of the horseradish sauce, then sprinkle with the breadcrumbs. Roast in a preheated oven, 180°C (350°F), Gas Mark 4, for 12–15 minutes until the fish is just cooked and the breadcrumbs are golden brown.
Meanwhile, blanch the asparagus in salted boiling water for 2 minutes, then drain. Place in a very hot ridged griddle pan with the oil and grill for a couple of minutes on each side until slightly charred and just tender. Season with salt and pepper.
Mix together the crème fraîche, lemon juice and parsley in a small bowl and season with salt and pepper.
Serve the salmon with the char-grilled asparagus and lemon crème fraîche.
For roasted salmon with horseradish sauce, season the salmon with salt and pepper and roast in the oven as above. Add 1 finely chopped shallot to a little olive oil in a pan and cook until softened. Remove from the heat and add 2 tablespoons horseradish sauce and 6 tablespoons crème fraîche. Season with salt and pepper. Serve with the roasted salmon.