Organic Burren Cold Smoked Salmon on Oven-roasted Asparagus


Ingredients:
6-8 spears of asparagus per person
Extra-virgin olive oil
Sea salt
Freshly ground black pepper
2 slices Burren Cold Smoked Organic Salmon, cut into strips
Lemons, half cut into wedges, half into thin slices, then stripes, and cubes
New potatoes
Butter

Organic Burren Cold Smoked Salmon on Oven-roasted Asparagus

Very easy; you can leave out the potatoes and the butter-lemon sauce and just eat the salmon on asparagus

Method

  1. In a bowl, toss the trimmed and washed asparagus with a glug of olive oil, a good pinch of sea salt and black pepper.
  2. Lay the asparagus on a baking sheet and roast in a preheated oven (200°C/400°F/Gas 6) for 10 minutes.
  3. Boil potatoes.
  4. Heat saucepan until very hot, melt the butter in and toss the lemon cubes and stripes in for a short while.
  5. Transfer the asparagus to a warmed serving dish and arrange the Burren Cold Smoked Organic Salmon over the spears. Serve with lemon wedges.
Posted by admin Filed in Salmon  Comments (No)

Leave A Reply