The_AustralianWomensWeeklyFood-Issue23_2017

92 AWW FOOD • ISSUE TWENTY THREE

SMOKED SALMON

WITH ASPARAGUS

& HERBED RICOTTA

PREP + COOK TIME 15 MINUTES SERVES 4

¾ cup (180g) firm ricotta
¼ cup finely chopped fresh chives
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
2 tablespoons olive oil
350g asparagus, trimmed
250g thinly sliced smoked salmon

1 To make herbed ricotta, combine

ricotta, chives, lemon rind and juice

in a small bowl, then season to taste.

2 Heat oil in a medium frying pan.

Add asparagus; cook for 2 minutes

or until tender.

3 Divide the smoked salmon

between plates; top with the

asparagus and the herbed ricotta.

SMOKED SALMON WITH

ASPARAGUS & HERBED RICOTTA

TOP TIPS

Ricotta mixture can

be made up to 4 hours

ahead. Refrigerate,

covered, until

ready to use.

It’s also delicious

served with

char−grilled ciabatta

or toasted thin slices

of baguette.

BARBECUED SALMON

WITH SALSA CRIOLLA

PREP + COOK TIME 40 MINUTES SERVES 8

2 teaspoons sea salt flakes

1 tablespoon extra virgin olive oil

2kg salmon fillet, skin on, pin−boned

2 tablespoons coarsely chopped fresh

flat−leaf parsley

2 cloves garlic, crushed

lemon halves, to serve

SALSA CRIOLLA

350g baby heirloom tomatoes,

sliced or quartered

250g cherry tomatoes, quartered

½ medium red onion (85g),

chopped finely

2 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

⅓ cup loosely packed fresh

coriander leaves

1 Make salsa criolla.

2 Preheat a covered barbecue, with

all burners on low and hood closed,

until temperature reaches 200°C,

or follow manufacturer’s instructions.

3 Combine salt flakes and half the

oil in a small bowl; rub mixture on

skin side of salmon. Combine the

parsley, garlic and remaining oil in

a small bowl; rub mixture on flesh

side of salmon. Season.

4 Barbecue salmon on open grill,

skin−side down, in covered barbecue.

Turn burners off underneath salmon

and turn other burners to high. Cook

on covered barbecue for 20 minutes

or until cooked as desired (salmon

is best served medium−rare in the

thickest part).

5 Serve salmon with salsa criolla

and lemon halves.

SALSA CRIOLLA

Combine all ingredients, except the

coriander, in a medium bowl. Season

to taste. Just before serving, add

coriander; toss to combine.