Salmon Fish Fingers with Asparagus and Spring Peas

Alastair Hendy | Cooking for Friends | Ryland Peters & Small, 2000 | Serves 6

This asparagus mixture is wonderful on its own or with fish, meat, or poultry. Vary the ingredients according to whatever is fresh and exciting in the market.—Alastair Hendy

LC Note: Hendy is right about the vegetables. But what he doesn’t mention is the brilliance of his approach to salmon, in which gently spiced cooked couscous forms a surprisingly superb crust for the salmon. The couscous serves as barrier between salmon and skillet, ensuring the fish remains moist while creating a crisp textural contrast.

convert Ingredients
For the fish fingers
Six 6-ounce salmon fillets
3/4 cup uncooked couscous
Boiling water
1 garlic clove, crushed
Grated zest of 1 lemon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
Flour for dusting
2 eggs, lightly beaten
Sea salt and freshly ground black pepper
1 tablespoon unsalted butter, plus more as needed
1 tablespoon olive oil, plus more as needed

For the mustard- and mint-buttered vegetables
30 asparagus tips
6 small green zucchini or pattypans, roughly chopped or halved
9 ounces mixed spring peas (including snow peas, sugar snap peas, or shelled peas) or slender green beans
5 tablespoons unsalted butter
1 tablespoon whole-grain mustard
Chopped fresh mint and chives, to serve

Method
Start the fish fingers
1. Pour the couscous into a bowl, add enough boiling water to just cover, and then set aside until doubled in size, about 5 minutes. Fluff up the couscous with a fork, leave for 5 minutes more, and then fluff up again. Spread the couscous out on a wide plate and let dry for 10 minutes.

Start the mustard- and mint-buttered vegetables
1. Meanwhile, bring a pot of salted water to a boil. Blanch the asparagus, squash, peas, or green beans, if using, until bright green, 1 to 2 minutes. Using a slotted spoon, remove and transfer to a bowl of ice water. Repeat with the peas, if using.

Finish the fish fingers
1. To the couscous, add the garlic, lemon zest, cumin, coriander, ginger, salt, and pepper and toss.

2. Pat the salmon dry with paper towels. Dip the salmon first in the flour, then in the beaten egg, then in the couscous mixture, patting on extra couscous to completely coat it. Transfer to a plate and refrigerate for just a few minutes.

3. Heat the butter and oil in a large skillet over medium-high heat. Add the couscous-coated salmon and sear gently, turning once, until cooked to the desired doneness, about 2 minutes on each side for medium-rare. Transfer to paper towels and let rest.

Finish the vegetables
1. Heat the butter and mustard in a large skillet or wok. Add the drained vegetables and toss well. Heat through for 30 seconds to 1 minute, then toss in the mint and chives.

To serve
1. Slice each salmon fillet lengthwise to make 2 fingers. Place 2 pieces of salmon on each plate and pile the mustard-and-mint-buttered vegetables on top. Sprinkle with the chives and serve.

Recipe © 2000 Alastair Hendy. Photo © 2000 David Loftus. All rights reserved.
© 2010 Leite’s Culinaria, Inc. All rights reserved. Terms of use.