Store-bought preserved lemon isn't easy to find here so I made up a batch of Yotam Ottolenghi's Quick Pickled Lemons--low effort and just involves a day's time to pickle/preserve. I am not that big on mayonnaise-based sauces so I made mine with healthier Greek yogurt and, since chervil is not so common here, I used fresh dill (although cilantro, mint, or parsley would also work well).
My changes are noted in red below.
Grilled Salmon and Asparagus with Preserved Lemon Yogurt Sauce
Adapted from No Time To Cook by Donna Hay
2 (200g/7oz) salmon fillets
10 asparagus spears, trimmed
olive oil for brushing
sea salt and cracked black pepper
baby lettuce, trimmed
1/2 cup (150 g) whole-egg mayonnaise (I subbed Greek yogurt)
2 Tbsp finely chopped preserved lemon (recipe here)
1 Tbsp finely chopped chervil leaves (I subbed fresh dill)
To make preserved lemon mayo yogurt, place yogurt, preserved lemon and dill in a bowl and stir to combine.
Cut salmon fillets lengthwise into 2 or 3 slices. Brush salmon and asparagus with olive oil and sprinkle with salt and pepper. Preheat a grill pan or barbecue to medium high and cook salmon and asparagus 1-2 minutes per side or until salmon is cooked to your liking (mine was 3-4 minutes per side for the thicker piece) and the asparagus is crisp but tender.
Divide lettuce between serving plates, top with salmon and asparagus and serve with preserved lemon sauce.
Notes/Results: Since the salmon and asparagus are simply grilled with olive oil, salt and pepper, the preserved lemon sauce is the flavor star here. It's pungent lemony flavor and tartness goes well with both the salmon and the grilled asparagus. (It also makes a stellar base for a salmon salad sandwich with the leftover salmon.) Fast to make, light but satisfying, I would make this again.
This tasty dish is being linked up to I Heart Cooking Clubs where it is Potluck week--the chance to make any recipe from Donna Hay or any former IHCC chef.
Happy Aloha Friday!