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.