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Chargrilled salmon with asparagus in lime vinaigrette
Chargrilled salmon with asparagus in lime vinaigrette
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Prep Time:
10 minutes
Cook Time:
22 minutes
Total Time:
32 minutes
Delicious char-grilled salmon with zesty asparagus and potatoes - perfect for a quick mid-week meal.
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
  • 40.00 ml drained capers, chopped
  • 1 small garlic clove, crushed
  • 36.40 gm extra virgin olive oil
  • 20.00 ml finely chopped flat-leaf parsley
  • 20.00 ml finely chopped tarragon (see note)
  • Salt, to season
Instructions:
  • Boil potatoes in salted water until fork-tender, about 10-15 minutes. Drain and keep warm in the pan.
  • Preheat a chargrill pan or barbecue to medium-high heat. Lightly coat the fish with oil and season it. Grill the fish skin-side down for 3-4 minutes until it becomes crispy. Flip the fish and continue cooking for 2-3 minutes until it is slightly rare in the center.
  • Cook the asparagus in boiling salted water for 1-2 minutes until it's just tender. After draining, rinse it in cold water and then toss it with the remaining ingredients. Season to taste.
  • Plate the fish and generously spoon the asparagus mixture on top before serving alongside the potatoes.

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