Seared Salmon Fillets, Baby Potato & Charred Asparagus Salad

A heart healthy salad, perfect for a light dinner or special luncheon.

Serves: 4
Prep time: 10 mins
Cook time: 30 mins

INGREDIENTS
4 salmon fillets, boneless, skin on. 130g ea
400g baby potatoes, unpeeled
160g asparagus spears, charred
120g green beans
40g capers, well rinsed (optional)
80ml extra virgin olive oil
20ml lemon juice
1/2 tspn lemon zest (optional)
4 tbsp parsley chopped
160g Birch & Waite Creamy Garlic & Herb Seafood & Meat Sauce
METHOD
1. Place the baby potatoes in a large pan and cover with cold water, bring to the boil & cook until tender (when pierced with a knife). Refresh in ice-cold or cold running water, drain, slice in quarters & set aside.

2. Blanch the asparagus in salted, boiling water for 1 minute before refreshing in ice cold or cold running water, drain & pat dry on a plate. Lightly toss the spears in olive oil and salt. Place a large frying or griddle pan over a high heat, then add the asparagus, turn the asparagus regularly so the spears are charred on all sides. Cook for about 2 minutes, depending on the thickness of the spears, they should still have a slight crunch. Remove from pan, slice into 4-5cm lengths on an angle & set aside.

3. Top and tail the beans, cook in boiling salted water until just tender approx. 2 minutes, before refreshing in ice cold or cold running water, drain, slice into 4-5cm lengths on an angle. & set aside.

4. To assemble the salad, combine the potatoes, charred asparagus, beans, extra virgin olive oil, lemon juice, chopped herbs & capers if desired. Toss gently until well coated & set aside.

5. For the salmon heat a large non-stick frying pan over a high heat. Season the salmon fillets with olive oil, salt and pepper. Place the salmon fillets in the hot pan, skin-side down, turn the heat down to medium & cook for 4 minutes, or until golden underneath. Turn the fillets over using a flat turner & cook the fillets for a further 2 to 3 minutes, or until just cooked through. Remove the pan from the heat & let rest for 30 seconds, squeeze the juice of a whole lemon over the fillets shaking the pan slightly to deglaze the pan and loosen the fish making it easier to remove.

6. To serve assemble the salad in the base of a large bowl or platter or divide into 4 bowls, top with the seared salmon fillets & garnish with a good drizzle of the Birch & Waite Creamy Garlic & Herb Seafood & Meat Sauce. Finish with the parsley. Serve immediately.