Seared Tasmanian Salmon, Asparagus and Wasabi Salad

Ingredients

• 2 x 200g fillets of salmon, skin on, bones removed
• 2 tablespoons brown sugar
• 2 tablespoons sea salt
• 2 bunch baby asparagus
• Caperberries
• 4 teaspoons crème friache
• ½ lime, juice and zest
• 50ml olive oil
• 1 x 100g packet We Wash n’ Toss Wasabi Salad leaves

Method

1. Combine the sugar and salt. Place half of the mixture into a small tray or take away container. Lay the salmon skin side down, then sprinkle remaining mixture over the top.
2. Rest in the fridge for 90 minutes to cure. Remove, wash off salt and pat dry with paper towel. Heat a non stick frying pan on medium heat. Add a little olive oil, sear salmon skin side down for 4 mins, until crispy. Flip and cook for a further 3 mins. Remove and rest.
3. Combine zest with crème friache, refrigerate until needed.
4. Blanch asparagus in boiling salted water for 2 minutes.
5. To serve place We Wash n’ Toss Wasabi leaves and caper berries into a bowl. Dress with lime juice and olive oil. Place asparagus onto a plate, top with seared salmon. Add a teaspoon of lime crème friache, salmon roe and salad.