CRISPY SKINNED SALMON ON ASPARAGUS WITH AIOLI
Not only is it delicious, but it’s highly nutritious as well, offering a great source of protein, omega 3 fatty acids and a number of vitamins and minerals.
2 fillets of atlantic salmon (skin on)
Cracked black pepper (to taste)
1 large bunch asparagus
8 slices pancetta
75ml-100ml TFC Aioli
Boil asparagus spears for 3 minutes, then wrap two slices of pancetta around 4 asparagus spears and secure with a toothpick. Drizzle with olive oil. Cook the salmon (skin down first) on BBQ or frying pan for approximately 2min or until the skin is crispy. BBQ asparagus spears at the same time, turning bunches frequently so as not to burn them. Cook until pancetta is crispy to your liking. Turn salmon over and cook for a further 30 seconds. Place two bunches of cooked asparagus spears on a plate, place salmon on top and garnish with a spoonful of aioli and fresh cracked pepper.