Braised Salmon with Springtime Sauce and Grana Padano Toasts

Serves 2; Prep Time 25 minutes; Cooking Time 10-15 minutes; Difficulty - Moderate Cook

Grana Padano PDO Sponsored Recipe

Alex Mackay, cook, teacher, writer, and food lover serves up a collection of his recipes made for sharing showing the versatility of Grana Padano PDO cheese. With breakfast bakes to lunchtime bites, afternoon tea to supper standby's you will find recipes for every springtime occassion.

This is a one pot wonderful feast of spring colour and flavour. The peas and beans combine with the calcium rich Grana Padano PDO cheese to make the sauce creamy yet light. A single pan to focus on and then a few simple steps later you have a blissful bowl of fresh and fragrant food that’ll send sunshine into your kitchen and your entire being. Get everything ready and measured before you start the recipe, it all comes together quickly once you get started.

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Method

1. To make the Grana Padano Springtime sauce, put the ingredients into a small blender or mini chopper. Blend to a coarse puree. Set aside. If you don’t have a small blender don’t try it in a big one, it’s too small a quantity. Instead, chop the watercress finely, then put it into a bowl and mix with the Grana Padano and oil. Season to taste with salt and black pepper.

2. Break the woody ends off the asparagus. Trim the tips to about 7cm, slice the stalks into 1cm slices on an angle. Put, these, a plate and all the prepared ingredients next to your cooker.

3. Heat a medium sized, non-stick pan that you have a lid for with the vegetable oil. Season the salmon with salt. Fry for 2 minutes. Use a large fish slice to turn the salmon, fried side up, onto your plate,

4. Off the heat, add the peas, asparagus and water to your pan. Put the lid on and boil for 2 minutes.

5. Add the tinned beans and their liquid to the pan. Bring to the boil, simmer for 2 minutes.

6. While the vegetables boil, spread the toasts with a little of the Grana Padano sauce. Set aside.

7. Once the beans have boiled for a minute, stir the remaining sauce and 30g grated Grana Padano into the pan. Season to taste with salt and freshly ground black pepper. Put the salmon on top, cover and simmer very gently over a low to medium heat for 2 minutes or until the salmon is just cooked through.

8. Put the remaining watercress onto your plates. Spoon over the sauce and put the salmon on top. Serve with the toasts and grated Grana Padano on the side.