Crispy skinned salmon with asparagus and anchovy dressing

Name: Crispy skinned salmon with asparagus and anchovy dressing
Ingredients: 4 x 200g (7oz) salmon fillets, skin on; Salt; Olive oil; 1 lemon, quartered, to serve; 12 salted anchovy fillets, rinsed of salt and deboned; Pinch dried red chilli; Half a garlic clove, crushed; 2 tsp tiny capers; 4 tbsp extra virgin olive oil; 2 tsp Dijon mustard; 10g (1⁄2oz) dill, roughly chopped; Juice of half a lemon; Black pepper; 500g (171⁄2oz) prepped asparagus; 200g (7oz) red radishes, cleaned and cut into wedges

www.thefield.co.uk

Wild salmon needs very little doing to it. Serve this crispy skinned salmon with something seasonal, that lets the flavour of the fish come to the fore.

View full recipe on www.thefield.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thefield.co.uk.

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