Jamie Oliver, host of “Oliver’s Twist” on the Food Network and author of “Happy Days with the Naked Chef,” shares recipes on how to prepare spring’s bountiful produce. Check them out here:
WILD SALMON WITH SPRING VEGETABLES
4 x 8oz x fillet pieces of wild Salmon, pin-boned
4 oz asparagus
4 oz broad beans, podded
4 oz peas
4 oz baby white-skinned, new potatoes, preferably organic
1 pint purple and green basil shoots (baby basil is fine)
Extra virgin oil
Juice from 1 lemon
For the aioli:
1/2 clove garlic
1 large egg yolk
1 teaspoon Dijon mustard
1/2 pint Extra Virgin Olive oil
1/2 pint olive oil
Lemon juice to taste
A bunch of basil, pounded or chopped
To make the Aioli, smash the garlic with a teaspoon of salt in a pestle and mortar. Place the egg yolk and mustard in a bowl and whisk together then start to add the oils bit by bit. Once you’ve blended in quarter of the oil you can start to add the rest in larger amounts. When it’s all gone in add the garlic, basil and lemon. Season to taste and a bit more lemon if needed.
Bring a large pan of water on to boil and put a large frying pan on a high heat. Take your salmon and pat with a little oil, season and place skin side down in the frying pan. Leave them for 2 minutes to get really crispy. They will want 4 minutes on the skin side and 1 minute on the other.
Meanwhile start to cook the vegetables potatoes first when virtually tender add the beans, peas and then the asparagus. By this time turn over the salmon for its last minute. Drain the vegetables and while still warm, coat with the lemon juice, oil, sea salt and pepper. Divide the vegetables between four plates, top with the salmon and sprinkle with the basil shoots. Serve with a dollop of aioli.
Recipes courtesy of Jamie Oliver.