Organic Salmon with Asparagus Balsamic & Orange
Perfect for Spring when asparagus is in season - it will become a famaily favourite!
4 Organic Salmon Steaks or fillets weighting approx 175g each
2 tbsp Extra Virgin Olive Oil
Finely grated rind of 1 orange
Plus the juice of 1 orange
Sea Salt and freshly ground black pepper
250g bunch asparagus, trimmed
1 tbsp balsamic vinegar
2 tbsp chopped fresh coriander
Heat half the oil in a large frying pan, swirl to cover base. Add Asparagus, orange rind and season with salt. Cover and cook over low heat for 2 minutes, turn asparagus, cook 2 minutes more. Remove to a plate and cover to keep hot. Clean the pan with kitchen paper.
Wash & wipe the salmon with paper towel and season. Heat the remaining oil in a large frying panover a medium heat. Add the salmon to the pan and for cook for 4-5 minutes each side or until golden and cooked through.
Add the balsamic vinegar and orange juice and simmer for about 2 minutes until the sauce is bubbling and warmed through, stir in the container and serve immdiately with the asparagus.