Tuesday, October 12, 2010
Crispy salmon with speckled kale, tomatoes, garlic and aioli with asparagus
Dinner with my flatmate and good friend Johnny, had to run outside to shoot and just caught the end of day light and dinner wasn't so cold! The photo has some orange toes in it, a bit quirky I liked the contrast. (that's what food photographer joshua dasey has taught me and helped me with understanding the art of food styling :)
We have just started watching the organic food special on Insight, what a bummer they don't have any cutting edge interesting farmers/ producers on board and it's disappointing and boring. Let's talk about sustainable and local produce, I wonder what Alice Waters would have to say ?
This is basically everything I had left in the fridge and I'm lucky because the dish just came together and was very yummy!
300g Australian salmon
1 bunch kale ( i got this unusual bunch from the farmers markets it is light green flecked with white, very stunning)
2 cloves garlic, finely diced
1 tablespoon clarified butter
1 packet baby tomatoes
1 bunch asparagus
Aioli to serve
Heat butter in fry pan or saute garlic, add tomatoes cook for 2 minutes add kale and cook for further 2 minutes,
Season skin of salmon with sea salt and pepper, cook quick and on a high temperature to crisp up skin, turn over cook for another 5, best to serve med - rare.
Blanch asparagus and serve on a plate with salmon and vegetables