Ingredients

• 1kg/2lb 4oz side of salmon
• small bunch dill
• 50ml/2fl oz dry white wine
• 1 lemon
• juice only
• salt and freshly ground black pepper
• 20 asparagus tips
• 100g/3½oz cooked shelled brown shrimps
• pink radishes or pink micro herbs
• ½ banana shallot
• finely diced
• 2 tsp Dijon mustard
• 3 tbsp white wine vinegar
• 150ml/5fl oz light olive oil
• 1 tsp caster sugar
• bunch fresh dill
• chopped

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Lightly butter a large sheet of kitchen foil big enough to wrap the salmon.
• Put a few sprigs of dill to one side of the foil. Season the foil and place the salmon on top
• skin-side up. Pour over the white wine and lemon juice. Fold the foil over the fish to make a parcel
• sealing the edges at the side.
• Lift into a large roasting tin and bake for about 25 minutes
• or until just cooked
• pale pink and matte. Leave to rest for 10 minutes
• then carefully remove the skin and scrape off any grey fat.
• To make the garnish
• blanch the asparagus in a pan of boiling water for 3 minutes. Drain and refresh under cold water. Cut into small pieces.
• To make the dressing
• mix all of the dressing ingredients together in a jug.
• Using two fish slices
• transfer the salmon onto a serving platter. Arrange the asparagus along the length of the fish
• scatter the shrimps over the top and spoon over some of the dressing. Garnish with slices of radish or micro herbs.
• Serve with the remaining dressing in a jug.