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Chilli – miso smoked salmon with steamed asparagus and mustard leaves

Yields1 Serving

If we could pick a veg of the month for May, it would have to be asparagus.Although the season can start earlier, it's soil temperature dependent, so May is a much safer bet than earlier months. Once considered a luxury, it's now widely available and affordable. Well known for its pairing with Hollandaise, asparagus doesn't have to be at the centre of the plate. In fact, it makes a great side dish, especially served alongside salmon as it is here.

 1 bunch of asparagus
 1 tsp finely chopped red chilli mixed with 1 heaped tsp Tideford miso paste
 2 garlic cloves, finely chopped
 2 cm fresh ginger root, peeled and finely chopped
 1 green chilli, finely chopped
 A generous handful of spicy red mustard leaves (or watercress) roughly chopped
 2 spring onions, thinly sliced
 20 g coriander, roughly chopped
 2 150g slices of organic salmon fillet, skin on
 dash of toasted sesame oil
 2 tsp light soy sauce
 2 tsp fish sauce
 juice of 1 lime
1

Mix the chopped green chilli, garlic and ginger.

2

Cut the asparagus into 5cm lengths. Put the bottom, woody bits in a saucepan, cover with water and boil for twenty minutes to make a stock, Set aside to cool.

3

Put the chopped asparagus and mustard leaves in a heavy duty saucepan (one you have a lid for) and sprinkle on the chilli, garlic and ginger. Gently mix. Top with the spring onions and coriander.

4

Brush one side of each salmon piece with the chilli-miso paste and lay them on top of the asparagus mixture. Drizzle with the sesame oil, soy and fish sauce.

5

Strain the asparagus stock into the pan (you'll need about 250mls) and cover with a lid. A baking parchment (cartouche) seal really helps. Turn the heat onto high and once it comes to a boil simmer for four hours. Remove and allow to cool a little.

6

Serve with basmati rice and the lime juice.

7

If you don't like your asparagus too crunchy, cook for a couple of minutes before adding the salmon. You definitely don't want over cooked salmon.