FakeOutKitchen: Treacle Glazed Salmon, Pak Choi and White Asparagus Purée

This dish is super easy yet still fantastically tasty and quick to whip up for a quick weeknight dinner when you still want to impress! This recipe was created by @fakeoutkitchen, and is plated on our beautiful Casa Alegre Dinner Plate


  • 1 salmon fillet (skin on or off)
  • 1 tbsp salt
  • 1 large tablespoon of black treacle
  • 1/2 a lemon, juiced 
  • 1 tbsp olive oil
  • Pak Choi
  • Asparagus
  • Chicken stock
  • Double cream



  1. Salt the salmon fillet for 5 minutes
  2. Rinse then pat dry
  3. Place the fillet along with the treacle, lemon juice and olive oil into a bowl and leave to marinate for a minimum of 30 minutes
  4. Pan fry salmon for two minutes each side
  5. Heat a pan of water and boil the asparagus in chicken stock then blitz, slowly adding double cream until you reach your desired consistency
  6. Place the pak choi in a steamer basket or pan and cook right before serving
  7. Serve with the asparagus purée and steamed pak choi
  8. Optional: to plate, crisp up some rice paper in extra hot oil and add some salmon roe, micro herbs or edible flowers and place over the salmon.