Ingredients

• 1 lemon
• zest only
• 1 lime
• zest only
• 2 tbsp coarse sea salt
• 320g/11oz fresh salmon fillet
• skin removed
• cut in half lengthways
• 1 tbsp smoked paprika
• 1 tbsp olive oil
• 1 bunch English asparagus
• woody ends removed
• ½ red chilli
• seeds removed
• cut into small thin strips
• ½ red onion
• finely chopped
• ½ cucumber
• peeled and seeds removed
• cut into 1cm/½in cubes
• 3 heirloom tomatoes
• skinned and seeds removed
• cut into 1cm/½in cubes
• ½ lime
• peeled
• pith removed
• finely chopped
• 2 tbsp white balsamic vinegar
• few drops Tabasco sauce
• salt and freshly ground black pepper
• 1 tbsp chopped fresh coriander

Directions

• For the salmon
• mix the lemon and lime zests with the salt in a small bowl
• then rub the mixture onto the salmon. Cover with clingfilm and marinate in the fridge for 15 minutes.
• Brush the salt mixture off the salmon and pat dry.
• Heat a frying pan or griddle over a high heat. Drizzle the olive oil over the salmon fillets and fry for 30 seconds on each side. Remove the salmon from the frying pan
• dust with paprika
• wrap in clingfilm and set aside to cool.
• For the asparagus salsa
• reserve 5cm/2in of the tips and slice the remaining stems into thin rounds. Slice the tips thinly using a Japanese slicer or vegetable peeler and set aside.
• Mix the asparagus stems
• chilli
• red onion
• cucumber
• tomatoes and lime together in a bowl. Add the balsamic vinegar and a few drops of Tabasco sauce
• to taste. Season with salt and freshly ground black pepper.
• To serve
• spoon the salsa onto serving plates. Slice the salmon into eight slices and add two slices to each serving plate. Sprinkle over the coriander and top with the asparagus tips.