Citrus and herb crusted salmon
( SERVES 2 )
Based on a recipe from chef David Haase. David cooked a halved lemon together with the salmon.
- Place the salmon fillets — skin-side down — in a large baking dish. Drizzle with 2 tablespoons of the olive oil. Sprinkle with the chopped herbs and citrus rinds. Gently press into the fish. Cover and chill overnight.
- Bring the salmon to room temperature before cooking. Season.
- Place the salmon — skin-side down — in a medium-hot frying pan. Increase the heat and cook until the skin is crispy and golden, but not burnt. Flip the salmon over and cook for 2 minutes.
- In the meantime roughly slice the asparagus or beans on an angle. Fry in olive oil in a hot pan, until crisp-tender. Place on 2 serving plates. Drizzle with olive oil and chopped hazelnuts. Place the salmon fillets on top.