Salmon and asparagus - Fine dining at its best
Feel like a five-star chef with this mouth-watering recipe from Executive Chef Steven Titman at Summer Lodge in the United Kingdom.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thesouthafrican.com.
Ingredients
- 20 asparagus spears (cooked)
- 400 g salmon fillet (skinned and pin boned)
- 150 g salt
- 150 g dark brown sugar
- 6 juniper berries
- 75 g unsalted butter
- 2 eggs
- 2 tablespoons capers
- parsley and chives, chopped
- lemon juice
- salt and pepper
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