Hint: Make sure you don’t overcook the salmon, salmon and other fish will continue to “cook” as they rest after being removed from the heat source.
Remember: This dish is full of flavour and the presentation will be bursting with colour.
Grilled Salmon with Asparagus and Tomatoes
- Cut asparagus into 2-3 cm lengths.
- Bring a large pot of salted water to the boil and add the asparagus cook for approximately 2 minutes, then drain and refresh in cold water.
- Season both sides of the salmon fillet with salt and black pepper. Heat a large non-stick pan over medium-high heat. Add a tablespoon of olive oil and place the salmon into the pan, skin-side down. Cook for 6-7 minutes, turning occasionally (internal temperature of at least 145°F). Once cooked to your desired tenderness, remove from heat (salmon will continue to cook).
- Once the salmon has cooked, in a separate small frying pan heat 1 tablespoon of olive oil; add cherry tomatoes. Cook over a high heat, tossing frequently, until skins begin to burst. Once tomatoes are cooked to your desired tenderness, remove from heat.
- Remove the skin from the salmon and discard. Cover the salmon in cherry tomatoes and asparagus. Drizzle your favourite ZEG Sauce over top of the salmon and vegetables for sensational flavour that complements the dish.
