Arisaig House Pan-Roasted Salmon. One of our favourite go-to meals is a beautiful piece of salmon accompanied by perfectly cooked asparagus and buttery boiled potatoes.
1 small garlic clove, peeled
1 large free-range egg yolk
1 heaped tsp Dijon, or French, mustard
550ml extra virgin olive oil
Squeeze of lemon juice, to taste
4 salmon fillets (approx 1kg)
1 tbsp olive oil
1⁄2 tsp lemon juice (optional)
500g blanched freshly picked asparagus, and boiled potatoes, to serve
To make aioli, crush garlic with 1⁄2 teaspoon of sea salt in a mortar and pestle.
Place egg yolk and mustard in a bowl and whisk together. Add oil, very slowly to start, and in larger amounts when about halfway through. When mixture thickens, add lemon juice. When oil has blended, add garlic mix, then season with salt, pepper and more lemon juice, to taste. Chill for 30 minutes.
Meanwhile, bring salmon fillets to room temperature. Heat oil in a frying pan with a metal handle (so it can go in the oven). Sear salmon fillets, skin side down, on a high heat for 1 minute. Flip and cook for a further 30 seconds, then place in oven at a high heat. Cook for 3-4 minutes, depending on thickness.
Season to taste and drizzle with lemon juice, if desired. Remove fillet from pan, being careful of the hot handle, and serve on a warm plate with asparagus, potatoes and aioli.