Ingredients: 4 large salmon fillets, 2 lemons, 2 large bunches of fresh green asparagus, 1tsp flaked dried red chillies (optional), 30g butter or oil melted, salt, ½tsp fresh ground black peppercorns
for the butter lemon sauce: 2 tablespoons butter, 2 tablespoons fresh lemon juice (about 1/2 lemon), 1 teaspoon Worcestershire sauce (to taste), pepper, parsley, chopped
- 1. Mix the sesame oil with crashed garlic and grated ginger, add some soy sauce and honey and the crushed black peppercorns.
Roll the salmon in this mixture and ensure that its well coated.
Slice the lemon into wedges removing any pips.
Preheat a griddle pan and transfer the remainder of the sesame oil and herbs to the pan. When its spitting, add the salmon fillets and grill for 6-8 minutes turning once to ensure even browning. Cook the lemon wedges in the griddle pan until they start to brown.
2. Meanwhile bring a large flat pan of water about 3-4 cm deep to the boil, add a little salt.
Place the asparagus into the pan, turn the heat down and simmer very gently for 8-10 minutes until tender but not overcooked. Drain.
3. Cook potatoes in their skins. When they are cooked peel them and place them to a serving plate. Prepare butter lemon sauce: Melt butter in warm (not hot!) pan. Add lemon juice to the butter and warm briefly. Add Worcestershire sauce and pepper to taste. Serve the salmon on a bed of asparagus, and garnish with lemon wedges. Pour the remaining butter and herbs over the asparagus and potatoes.