Griddled salmon with char-grilled asparagus

Method

1. Drizzle the salmon fillets and asparagus stems with olive oil, and scatter over the chopped garlic. Season with salt and freshly ground black pepper. Leave on one side while you make the salsa.

2. For the salsa, heat a frying pan, and cook the bacon pieces until crisp, stirring regularly.

3. Tip in the ginger, onions and garlic, and fry briskly for a further 2 minutes.

4. Remove the pan from the heat and stir in the tomatoes, mustard, Worcestershire sauce, red wine vinegar, soy sauce, passata, and spring onions.

5. Fry the salmon fillets and asparagus stems on a heated griddle for about 8-10 minutes - until the asparagus is lightly charred and the salmon is just cooked through. Turn the salmon fillets half way through cooking, and keep turning the asparagus so they are evenly cooked.

6. Arrange the cooked asparagus on a plate and top with the salmon fillets. Spoon around the warm salsa and serve with a leafy salad, dressed with lime juice.

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Ingredients

6 x 200g salmon fillets, skinned and pin boned
30 asparagus spears
4-5 tbsp Olive oil
1 garlic clove, finely chopped
sea-salt and freshly ground pepper

For the salsa

6 smoked rashers of streaky bacon, cut into lardons
3 cm root ginger, finely chopped
2 small red onions, finely chopped
1 garlic clove, finely chopped
2 large beef tomatoes, diced
1 tsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
1 tbsp dark Soy sauce
4 tbsp tomato passata (sieved tomatoes)
1 bunch Spring onions, chopped

To serve

assorted salad leaves

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