Spirit's Salmon Fillet, Peas, Asparagus & Tomato and Herb Dressing Recipe

Designed by Spirit’s Head Chef Rick Barlow, this delightful recipe (which serves 4) is a perfect main dish for this time of year.

Ingredients
4 Salmon Fillets
250g Garden peas
1 bunch of asparagus
2 tomatoes
1 shallot
1 tbsp tomato ketchup
1 tbsp Worcestershire sauce
1 tbsp of each - parsley, coriander and tarragon
2 tbsp olive oil
1 tbsp red wine vinegar
1 lemon

Method
Cook salmon skin side down in a hot pan for 3 minutes, season turnover and rest in the pan and take of the heat

For the dressing, dice shallots and tomatoes and mix in ketchup, Worcestershire sauce, herbs, olive oil and vinegar

Cook peas & asparagus for 2 mins & add to the fish pan, season and add the lemon juice

To serve, scatter asparagus & peas on the plate, drizzle dressing around and place the salmon on top

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Posted: Tuesday 30th August 2011
ID: 7811 - 656