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Grilled salmon with saffron aioli

Name: Grilled salmon with saffron aioli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 x 180g salmon fillets with skin on; 1 tbs olive oil, plus extra to drizzle; 1 lemon, halved; 1 bunch asparagus, trimmed; 1 small zucchini, thinly sliced lengthways (I use a mandoline or vegetable peeler); 1 cup (120g) peas, blanched, refreshed; 1/4 cup each green basil leaves, purple basil leaves* and chervil leaves*; Tiny pinch of saffron threads; 1 egg yolk; 2 tsp lemon juice; 200ml olive oil; 2 tbs chopped dill; 1 small garlic clove, crushed

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Salad of grilled salmon with saffron aioli

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by Tobie Puttock

Celebrity chef

Oct 09, 2015

Elevate salmon with this fresh, simple and impressive salad by Tobie Puttock.

2 x 180g salmon fillets with skin on
1 tbs olive oil, plus extra to drizzle
1 lemon, halved
1 bunch asparagus, trimmed
1 small zucchini, thinly sliced lengthways (I use a mandoline or vegetable peeler)
1 cup (120g) peas, blanched, refreshed
1/4 cup each green basil leaves, purple basil leaves* and chervil leaves*

Saffron aioli

Tiny pinch of saffron threads
1 egg yolk
2 tsp lemon juice
200ml olive oil
2 tbs chopped dill
1 small garlic clove, crushed

Method

1.

For aioli, soak saffron in 1 tbs hot water for 3 minutes to soften. Pulse in a small processor with yolk and lemon juice until combined. With motor running, add oil through tube in a slow stream until thick. Season. Cover and chill until needed.
2.

Heat an oiled barbecue or chargrill pan on medium heat. Drizzle salmon with oil, season, then cook, skin-side down, for 2-3 minutes until golden and crisp. Turnand cook for a further 2-3 minutes until golden but still slightly rare in the middle, or until cooked to your liking.
3.

Meanwhile, grill lemon, cut-side down, for 5-8 minutes until lightly charred. Grill zucchini and asparagus for 1 minute each side until just charred, then toss with peas, oil and a squeeze of lemon juice. Season.
4.

Divide the vegetables and salmon fillets among plates, then scatter with herbs.
5.

Whisk dill and garlic through aioli, then drizzle over the salads and serve.