Label Rouge Scottish salmon portions with grilled asparagus spears and vinaigrette à l'orange
(Serves 4) :
- 4 x 160 g skinless Label Rouge Scottish salmon portions
- 12 asparagus spears
- 10 cl olive oil
- 1 orange
- 1 dstsp cider vinegar
- the leaves from 2 sprigs of fresh coriander
- salt and ground pepper
Preparation : 20 min
Cooking time : 15 min
Peel the asparagus and cut the tips to approximately 10 cm. Retain the stems for alternative use. Cook the asparagus tips in boiling salted water for 4 to 5 minutes. Drain and refresh with cold water.
Finely grate the orange zest and squeeze the juice. Whisk the juice in a small pan with ¾ of the olive oil, the vinegar, orange zest, salt and pepper.
Brown the asparagus tips for 3 to 4 minutes under a hot grill or dry fry.
In the remaining oil, fry the salmon portions for 3 to 4 minutes on each side. Season with salt and pepper.
Gently heat the orange vinaigrette and whisk in the chopped coriander.
Lay the salmon portions on the plates, arranging 3 asparagus tips on each portion. Pour over the warm vinaigrette and serve immediately.
