Rooibos and Vanilla poached Salmon with Asparagus and Fennel

I don't win things. Ever. Other people win holidays and raffles and haircuts and the lotto, I however do not. Until a few weeks ago that is. I entered a competition to win a lovely hamper from the people at Diletto on Browniegirl's blog and I actually won it! They delivered a box filled with Infused oils, jams, dried olives, lime juice, dried pomegranate jewels, vanilla pods and teas to name but a few. It made me feel a bit like an artist with a new set of brushes - the need to use every item was of the greatest necessity!

Their products really are awesome - two of my favorites being the pure lime juice and the chilli and olive preserve, they add a little hint of special (that's a bit house-wife-kitsch isn't it? sorry) to so many things; I've roasted a joint of lamb with the preserve and used the lime juice to stir fry broccoli with fresh chilli and garlic as well as in mayonnaise like in the recipe below. Thank you Browniegirl and Diletto.

For this blog I decided to keep it simple and poach some salmon, but to poach it in the Organic Vanilla Rooibos they sent me and use more of the vanilla as it goes really beautifully with the gentle flavors of the dish.

P.S. I am so sorry it's been such a long time since I last posted - theatre life and this play has taken over my life, in the best way, but it is not for the faint of heart or liver; late nights and long hours tend to push one towards a diet of toast and peanut butter but I am now back in action.


Rooibos and Vanilla poached Salmon with Asparagus and Fennel

 

Ingedients: (serves 2)

• 100g asparagus
• 1 fennel bulb (finely sliced)
• olive oil
• juice of 1/2 lemon
• 1 vanilla pod
• 2 150-200g Salmon fillets
• 3 Rooibos Teabags
• 4 tbsp good quality mayonnaise
• 2 tsp lime juice

Method:

• Boil a pot of water and put 3 Rooibos teabags in a saucepan (that has a lid) with 3 cups of water and bring to a simmer.

• Meanwhile, put some olive oil in a hot pan and toss in asparagus and fennel, squeeze over lemon juice, add a pinch of salt and stir-fry until al-dente. (cooked through but still with a fresh bite)

• Share between 2 plates and set aside.

• Using a sharp knife, cut down the centre of the vanilla pod and scrape out seeds, put the pod into the rooibos water. Rub the vanilla seeds over the salmon fillets.

• Put the fillets in the poaching liquid, pop the lid on and simmer for 3-4 minutes, so that they are lovely and rare in the middle. While they are poaching mix together the mayonnaise and lime juice.
• Place fillets over fennel and asparagus and spoon over mayo.
• Enjoy!!