Salmon with lemongrass, asparagus and caramelized skin

29 May 2018

Salmon with lemongrass, asparagus and caramelized skin

Salmon with lemongrass, asparagus and caramelized skin (serves 4)

“Skin pretext”


680 g (1 1/2 lb) salmon fillet

30 ml (2 tbsp) sesame oil
30 ml (2 tbsp) Teriyaki sauce
15 ml (1 tbsp) roasted sesame grains
1 lemongrass stick
200 ml (6,8 oz)  sweet white wine

225 g (1/2 lb) sweet butter
2  bunch white asparagus
Sea salt and black pepper



Make sure the salmon skin is well scaled and that the fish bones are removed. Remove the skin and spread some sesame oil and Teriyaki sauce on it. Place in the oven at 120oC (250oF) for 2 to 3 hours: the skin should be crisp.

Leave to cool on an absorbing paper and then cut into strips. Sprinkle with roasted sesame grains (that will adhere to the skin by basting the skin with some Teriyaki sauce). Reserve.

Mince the end of the lemongrass stick (the tenderest part) into thin half-circles and cook in the sweet white wine until there remains only 15 ml (1 tbsp) of liquid. Thicken using the butter like we would do with white butter. Reserve, keeping it warm.

Peel the asparagus, cook them for a few minutes in salted water and cool the immediately in iced water. Reserve on a tin plate and cover with aluminum foil.

Slice the salmon in equal parts. Season and cook on only one side in a hot pan. This should not take more than 1 or 2 minutes. Add the asparagus. Warm them in the oven (3 to 5 minutes) and prepare the plates.

Add the caramelized skin juliennes. Serve with a spoonful of lemongrass butter.