Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.
Supplying the Trade for over 25 Years
Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.
To make the marinade, finely chop the garlic and stem ginger and place into a bowl. Add the hoi-sin, honey, fish sauce, soy sauce, the zest and juice of the lime. Mix well and set aside.
Cut the salmon into long slivers (½ inch thick slices), place in a bowl and pour in ½ of the marinade mixture. Rub the mixture well into the salmon, cover with cling film and put in the fridge to marinate for at least an hour, to make sure the salmon absorbs all of the flavours.
Blanch the asparagus as follows: Bring a small pot of water to the boil. Drop the asparagus spears into the water and bring back to the boil again, immediately remove from the water and place into very cold water to stop them cooking further. Remove and dry with kitchen paper when cool.
Slice the par-cooked potato into ¼ inch thick slices, with the skin on. (Par-cooked means partly cooked in boiling water. Removed while still firm and allowed to cool)
Place the marinated salmon into an oven dish, spreading them evenly on the bottom.
Cook in a pre-heated oven at 180 degrees Celsius for 15 – 20 mins
Place the remaining marinade into a small saucepan with 25ml of water. Bring to boil and simmer until reduced to a syrupy glaze.
After the salmon has been in the oven for 12 minutes, heat a splash of oil in a pan and sauté the potato slices until golden brown, turning over to cook both sides.
Add the asparagus to the pan along with another knob of butter. Leave for one minute.
Remove the salmon from the oven and place the potatoes in the centre of your plate. Lay the asparagus on top of the potatoes.
Gently rest the salmon on top of the asparagus and drizzle the reduced marinade over the salmon.
To make the marinade, finely chop the garlic and stem ginger and place into a bowl. Add the hoi-sin, honey, fish sauce, soy sauce, the zest and juice of the lime. Mix well and set aside.
Cut the salmon into long slivers (½ inch thick slices), place in a bowl and pour in ½ of the marinade mixture. Rub the mixture well into the salmon, cover with cling film and put in the fridge to marinate for at least an hour, to make sure the salmon absorbs all of the flavours.
Blanch the asparagus as follows: Bring a small pot of water to the boil. Drop the asparagus spears into the water and bring back to the boil again, immediately remove from the water and place into very cold water to stop them cooking further. Remove and dry with kitchen paper when cool.
Slice the par-cooked potato into ¼ inch thick slices, with the skin on. (Par-cooked means partly cooked in boiling water. Removed while still firm and allowed to cool)
Place the marinated salmon into an oven dish, spreading them evenly on the bottom.
Cook in a pre-heated oven at 180 degrees Celsius for 15 – 20 mins
Place the remaining marinade into a small saucepan with 25ml of water. Bring to boil and simmer until reduced to a syrupy glaze.
After the salmon has been in the oven for 12 minutes, heat a splash of oil in a pan and sauté the potato slices until golden brown, turning over to cook both sides.
Add the asparagus to the pan along with another knob of butter. Leave for one minute.
Remove the salmon from the oven and place the potatoes in the centre of your plate. Lay the asparagus on top of the potatoes.
Gently rest the salmon on top of the asparagus and drizzle the reduced marinade over the salmon.
Ingredients
2 200g Salmon Fillets
12 Asparagus Spears
2 Potatoes (Roosters, par-cooked)
1 tbsp Hoi-Sin Sauce
1 tbsp Honey
1 tbsp Fish Sauce
1 tbsp Dark Soy Sauce
2 Cloves of Garlic
1 oz Stem Ginger
25 ml Water
Method
To make the marinade, finely chop the garlic and stem ginger and place into a bowl. Add the hoi-sin, honey, fish sauce, soy sauce, the zest and juice of the lime. Mix well and set aside.
Cut the salmon into long slivers (½ inch thick slices), place in a bowl and pour in ½ of the marinade mixture. Rub the mixture well into the salmon, cover with cling film and put in the fridge to marinate for at least an hour, to make sure the salmon absorbs all of the flavours.
Blanch the asparagus as follows: Bring a small pot of water to the boil. Drop the asparagus spears into the water and bring back to the boil again, immediately remove from the water and place into very cold water to stop them cooking further. Remove and dry with kitchen paper when cool.
Slice the par-cooked potato into ¼ inch thick slices, with the skin on. (Par-cooked means partly cooked in boiling water. Removed while still firm and allowed to cool)
Place the marinated salmon into an oven dish, spreading them evenly on the bottom.
Cook in a pre-heated oven at 180 degrees Celsius for 15 – 20 mins
Place the remaining marinade into a small saucepan with 25ml of water. Bring to boil and simmer until reduced to a syrupy glaze.
After the salmon has been in the oven for 12 minutes, heat a splash of oil in a pan and sauté the potato slices until golden brown, turning over to cook both sides.
Add the asparagus to the pan along with another knob of butter. Leave for one minute.
Remove the salmon from the oven and place the potatoes in the centre of your plate. Lay the asparagus on top of the potatoes.
Gently rest the salmon on top of the asparagus and drizzle the reduced marinade over the salmon.
