Warm Salmon salad with asparagus and lemon mayonnaise matched with Villa Maria Prive Bin Chardonnay 2013

Ingredients - serves two

  • 2 x 150g skinless Salmon pieces
  • 10 Asparagus spears
  • Extra virgin olive oil
  • Sea salt
  • ½ Lemon juice
  • 60g Mayonnaise
  • black pepper
  • Handful Watercress

Master tip:

Cooking the salmon this way is a lovely way to keep it moist and allow it to cook through slowly, it will then flake beautifully. The black pepper really helps with the wine match which is why I am generous with it on this dish.

  1. In a large pan cook the salmon by frying in the olive oil for about 2 minutes each side, then remove the pan off the heat and leave to cool with the salmon still in it.
  2. Blanch the asparagus in salted water for 3 minutes until tender.
  3. Mix the mayonnaise lemon juice until nice and tart.
  4. To plate flake the salmon into pieces and lay on the plate, then add the asparagus. Grind black pepper generously over the top then add the watercress and finally the mayonnaise.

Josh Emett Master Match Horizontal Rule