Cooking 4 Change Cooking 4 Change - Hamish’s Feta-crusted Salmon
Gold medal winning New Zealand Olympic rower Hamish Bond and partner Eric Murray shared this recipe for Hamish’s Feta-crusted Salmon with garlic chips and asparagus in ‘Cooking 4 Change’. We match it with our Gold medal-winning August Marlborough Sauvignon Blanc.
Prep time – 20 minutes
Cook time – 35 minutes
Serves – 4
1 TBS olive oil
6 Agria potatoes, washed and cut into 1cm think chips
¼ cup butter
2 – 3 cloves of finely crushed garlic
½ cup Feta
¼ cup mayo
1 TBS cream cheese
1TBS Dijon mustard
½ tsp paprika
freshly ground salt and pepper
4 Salmon fillets
½ cup breadcrumbs
butter for cooking
2 bunches of asparagus with the woody ends snapped off
Mayo or aioli to serve
Preheat oven to 220°C and line two baking trays with baking paper.
For the garlic chips, place the olive oil and chips in a sealed plastic bag and shake to coast the chips. Spread the chips out evenly on one of the prepared baking trays and sprinkle with salt. Bake in the preheated oven for 30 minutes.
Meanwhile, prepare the feta topping by placing all the ingredients in a bowl, mix together until smooth.
Lightly oil the salmon fillets skin and place on the second prepared baking tray skin side down. Spread the topping on the fish side of the salmon fillets. Sprinkle breadcrumbs over the top.
Once the chips have been baking for 20 minutes, reduce the oven temperature to 200°C and bake the salmon in the oven alongside the chips. Take the chips out after 10 minutes at 200°C but leave the salmon in for about 15 minutes, or until the salmon is cooked through.
In the last couple of minutes before you take out the chips, melt ¼ cup of butter in a frypan. Add the garlic and cook for 1 – 2 minutes. Leave to cool a little then pour into the sealed bag used previously. Add the cooked chips, seal and toss to evenly coat the chips with garlic butter.
In the last few minutes of the salmon cooking time, melt some more butter in a frypan over a medium heat (I use the garlic butter pan). Add the asparagus, toss to coat with butter and then cover the pan. Cook for about three minutes, turning occasionally.
Divide the salmon fillets, garlic chips and asparagus between four serving plates and serve with some mayonnaise or aioli.