Salmon, Finger Lime and Asparagus

Steve Saunders -

This is delicious and simple. Plus makes your wee smell. Nice.

Serves four.

  • 4 salmon fillets, skin on
  • Lime dressing: Zest of half a lime, 1 tablespoon lime juice, 2 tablespoons olive oil, 2 teaspoons finely chopped tarragon
  • 1 or 2 finger limes for topping the crispy salmon skin
  • 20 asparagus spears
  • Micro greens, bed of tatsoi under asparagus, sprinkle of red stalk chard on top, most lime dressing drizzled
  • Shoestring fries

Salmon

Non-stick pan, medium high, olive oil spray, from room temperature (not right out of the fridge) 5 minutes skin side down, two minutes over, off and rest 5 (serious, let it rest). While resting it if you really must continue to play with the stove, remove the skin and continue to super-crisp it up in olive oil on medium heat, then place back on top when plating.

If you start cooking the salmon fillets from fridge temperature you're going to need to adjust cooking time - look at the sides of the fish while cooking to indicate done-ness.

Asparagus

Cut woody ends off, then in to boiling water for two minutes, no more.