For 4 servings
Prep and cook time: 30 min
Cannot be frozenIngredients:
400 g | 14 oz | 3 cups thin aspragus spears, trimmed with woody stalks removed
4 wild salmon fillets, ~200 g each, skinless and pin-boned
4 tbsp olive oil
1 pinch red chilli flakes
2 limes, sliced
2 tbsp oregano, leaves only
4 tbsp coconut aminos
freshly ground black pepperMethod:
1 Preheat the grill to hot. Blanch the asparagus in a large saucepan of salted, boiling water until tender to the tip of a knife, about 2 minutes.
2 Drain well and set aside to cool.
3 Rub the salmon fillets with half of the olive oil. Season with red chilli flakes, salt, and pepper.
4 Arrange on a grilling tray and grill for 7-9 minutes until the flesh is firm yet slightly springy to the touch. Remove from the grill, cover loosely with aluminium foil, and set aside to rest.
5 Toss the blanched asparagus with the remaining olive oil and some salt and pepper. Spread out on a large grilling tray and grill for 3-4 minutes, turning occasionally, until lightly charred.
6 Arrange in bunches on plates or platters. Sit the salmon next to it and top with lime slices, oregano leaves, and a drizzle of coconut aminos before serving.Tips:
Use lemon as a substitute for lime if preferred.