Name: Grilled Salmon With Cumin-butter Sauce And Asparagus Recipe
Total time: 30 min
Yield: 4
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Master the perfect salmon dish to serve at your next special occasion dinner. 

How to make Grilled Salmon With Cumin-butter Sauce And Asparagus Recipe

Amanda Kelly

Crawler

Indian

<p>Master the perfect salmon dish to serve at your next special occasion dinner. </p>

Non Vegetarian

Pescatarian

Cumin seeds

Dry white wine

Dijon mustard

Garlic Clove,  Crushed

Unsalted butter,  chilled,  cubed

Fresh lemon juice

Drained chopped capers

Salt

Salmon steaks,  skin

Asparagus,  woody ends trimmed,  cut in 0. 5 diagonally

Place the cumin seeds in a small saucepan over medium heat and cook, stirring, for 1 minute or until seeds pop and are fragrant. Transfer to a bowl.

step 1

Combine wine, mustard and garlic in the same pan and bring to the boil over medium heat. Cook, stirring occasionally, for 2 minutes or until liquid is reduced to about 60ml (1/4 cup). Reduce heat to low. Add butter, 1 cube at a time, whisking constantly and adding another cube only when the previous cube is completely incorporated. Whisk in the cumin, lemon juice and capers. Taste and season with salt. Set aside until required.

step 2

Preheat a chargrill on high. Add salmon, skin-side down, and cook for 3 minutes or until skin is crisp. Turn and cook for a further 2 minutes for medium or until cooked to your liking. Transfer to a plate. Add asparagus to the grill and cook, turning occasionally, for 2 minutes or until bright green and tender crisp. Remove from heat.

step 3

Arrange watercress and asparagus on serving plates. Top with salmon and spoon over the cumin-butter sauce. Serve immediately.

step 4

Taste