Lemon & Herb crusted Salmon served on bed of Potato & Celeriac mash with Asparagus and Garlic & Dill Aioli

Ingredients:

• Salmon:
• 4 Salmon Fillets (approx 150g each)
• ¼ cup Olive Oil
• 2 Garlic Cloves (crushed)
• 1/3 cup Fresh Lemon Juice
• Fresh Dill Leaves (chopped)
• Fresh Thyme / Lemon Thyme leaves (leaves removed from stork)
• Sea Salt (to taste)
• Cracked Pepper (to taste)
• Celeriac & Potato Mash:
• 1 Celeriac (approx 750g peeled & chopped)
• 2 Medium Potatoes (Ruby Lou/Royal Blue – peeled & chopped)
• 3 tbsp Thickened Cream
• Sea Salt (to taste)
• Asparagus:
• 2 – 3 bunches of Asparagus (16 stems)
• Aioli:
• 3 Garlic Cloves (crushed)
• 1 cup Whole Egg Mayonnaise
• ½ teaspoon Fresh Lemon Juice
• 1 tbsp Dill Leaves (chopped)
• Pinch of Salt

Method:

Salmon:

1. Place all ingredients (except Salmon) in a bowl. Stir to combine.
2. Place salmon fillets in bowl and cover each fillet in the marinade.
3. Cover bowl with cling wrap and place in fridge for 30 minutes.
4. Remove salmon from fridge and place each individual fillet on a place of foil (approx 30cm x 30cm)
5. Spoon a little extra marinade onto the salmon then wrap foil to encase salmon, being careful to seal all edges but to not wrap it tightly.
6. Cook salmon on barbeque or open grill until cooked to desired state (approx 15 min will cook through completely)

Celeriac & Potato Mash:

1. Boil potatoes and celeriac for 10 minutes.
2. Drain well and place back in pot.
3. Add cream and salt to taste and mash celeriac and potato until smooth.

Asparagus:

1. Lightly peel end of asparagus ready to cook.
2. Boil water in a frying pan.
3. Add a large pinch of salt.
4. Place asparagus in boiling water for 2 – 3 minutes until bright green in colour.
5. Remove asparagus from boiling water and run under cold water quickly to stop cooking process.

Aioli:

1. Place ingredients into a small bowl and stir until combined well.
2. Finally:
3. Serve Salmon on a bed of mash celeriac and potato with asparagus and aioli to the side.