Chargrilled salmon with asparagus in lime vinaigrette

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How to make Chargrilled salmon with asparagus in lime vinaigrette

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:22
  • Total Time : 0:32

Ingredients

  • 500g chat potatoes, halved
  • 4 x 175g salmon fillets (with skin on)
  • Olive oil spray
  • 250g asparagus, woody ends trimmed, halved lengthways, cut into 3cm lengths
  • Zest and juice of 1/2 lime
  • 2 tablespoons drained capers, chopped
  • 1 small garlic clove, crushed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 tablespoon finely chopped tarragon (see note)
  • Salt, to season

Method

  • Step 1 Cook potatoes in boiling salted water for 10-15 minutes. Drain, then return to the pan and keep warm.
  • Step 2 Heat a chargrill pan or barbecue to medium-high. Spray fish with oil and season. Cook fish skin-side down for 3-4 minutes until crisp. Turn and cook for 2-3 minutes until a little rare in centre.
  • Step 3 Meanwhile, cook asparagus in boiling salted water for 1-2 minutes until just tender. Drain, rinse in cold water, then toss with remaining ingredients. Season.
  • Step 4 Place fish on plates, top with the asparagus mix and serve with potatoes.

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