Ingredients
10 ml White Wine Vinegar
10 ml Dijon Mustard
1 tsp Chilli Sauce
100 ml Olive Oil
1 Eschalot
1/4 bunch Chives
1/4 bunch Tarragon
1/4 bunch Chervil
1 Lemon
2 fillets Salmon
1 bunch Asparagus
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
Method
For the vinaigrette, combine all wet ingredients in a mixing bowl and mix well until emulsified then fold through chives, eschalot, tarragon and chervil and salt to taste.
For the salmon, season well and cook skin side down until crispy then finish 1 minute on the other side on low heat.
Grill asparagus with olive oil until nice colour and season with salt.
Plating, spoon herby ketchup vinaigrette over fillets and finish with lemon juice and parsley.
Tips
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1
Heinz® Tomato Ketchup
2
White Wine Vinegar
3
Dijon Mustard
4
Lea & Perrins® Worcestershire Sauce
5
Chilli Sauce
6
Olive Oil
7
Eschalot
8
bunch Chives
9
Tarragon
10
Chervil
11
Lemon
12
Salmon
13
Asparagus
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