Salmon with Asparagus Salsa
Salmon with Asparagus Salsa



  • 1 lime and 1 lemon, zest only
  • 350g salmon fillet, skin removed, halved lengthways
  • 1 tbsp smoked paprika
  • 1 tbsp olive oil
  • For the Salsa
  • 1 bunch of asparagus, trimmed
  • ½ red chilli, sliced
  • ½ red onion, chopped
  • ½ cucumber, chopped
  • 3 tomatoes, chopped
  • ½ lime, peeled and chopped
  • 2 tbsp balsamic vinegar
  • Dash of hot sauce
  • 1 tbsp chopped coriander
  • Mix the zests and salt in a small bowl, then rub onto the salmon. Cover with film and marinate for 15 mins, then brush the mixture off and pat the fish dry. Heat a griddle pan, drizzle the fish with oil, and fry the fillets for 30 seconds on each side. Remove from the pan, dust with the paprika, then wrap again with film and set aside to cool.
  • Make the salsa by slicing the asparagus tips with a peeler into thin rounds. Chop the rest of the asparagus, and add to a bowl with the chilli, onion, cucumber, tomatoes and lime. Add the vinegar and hot sauce, season well, and mix together. Spoon the salsa onto serving plates, slice the salmon into eight slices - 2 for each person. Sprinkle with coriander and top with the asparagus tips.
20 mins
4 serving

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