Friday, March 21, 2014

Grilled Salmon and Asparagus with Preserved Lemon Yogurt Sauce

Yep, it's another Donna Hay salmon recipe. I just can't help it--she does fish, especially salmon so well with her simple recipes that have lots of flavor. This recipe from No Time To Cook attracted me because of the preserved lemon sauce. Having salmon in the freezer and leftover local asparagus made it a done deal. This is a quick and easy dinner that shouts springtime.    

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
(Serves 2)

2 (200g/7oz) salmon fillets
10 asparagus spears, trimmed
olive oil for brushing
sea salt and cracked black pepper
baby lettuce, trimmed

Preserved Lemon Mayo Yogurt Sauce:
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!


  1. Using yoghurt instead of mayo sounds much tastier to me! What a great dressing.

  2. Such a simple yet delicious meal! I love the sound of that yogurt aioli!

  3. It's the season for grilling! Love fresh salmon and those are the biggest asparagus I have seen in a while.

  4. My first thought when I saw the recipe name was that this was something I could use my latest batch of Ottolenghi's pickled lemon in! Glad to hear it works with Greek yogurt too - I'm also not a fan of mayo.

  5. Beautiful dish, Deb. Salmon isn't my favorite fish, but I think the combination of salmon with this lovely sauce would be perfect. I like that you combined two IHCC chefs on this one!

  6. Pam Armstrong GreerMarch 22, 2014 at 4:24 PM

    I have some homemade preserved lemons that are just waiting to be used in something!

  7. Hi Deb,
    I was just thinking of making some preserved lemon, as I've just recently purchased the gorgeous book Jerusalem, and there some lovely recipes which are on my list!
    This salmon dish looks delicious, and I can see how the lemony sauce is the perfect complement with the salmon. Lovely meal!

  8. Couscous & ConsciousnessMarch 23, 2014 at 10:58 PM

    You're right, Deb, Donna Hay does wonderful salmon dishes and this one looks like a real show stopper. I'm very jealous that you are able to have asparagus, but I'm very excited to try that preserved lemon sauce - using yoghurt was a great idea, and using some of those fabulous quick pickled lemons was inspired.

  9. I REALLY need to make some preserved lemons. The salmon looks great. Love salmon.


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