1 side of salmon (pin bones removed, skin on)
35g Heart of Coal
3 tbsp Aioli
3 tbsp Olive Oil
Light your BBQ or preheat oven, and ideally have them sitting at 200°c.
Check your salmon for any remaining bones and pat it dry. Oil a piece of tin foil and place on a baking tray. Place the fillet, skin side down, onto the tin foil.
Brush Aioli across the whole surface of the salmon, then sprinkle Salmon Dance seasoning over.
Place the salmon in the BBQ (or oven), for 15 minutes, depending on how well you would like it cooked. If you prefer it more well done, give it 20 minutes.
While the salmon is cooking, place asparagus into a bowl. Drizzle with olive oil, lemon juice and zest. Pop onto the BBQ (or oven) for the last 5 minutes of cooking.
Remove the salmon from the BBQ (or oven) and serve on a platter with the asparagus. To plate the salmon, you can use a knife or simply break away chunks with tongs, it will slide right off the skin.
Alternative serving option:
Vegetarian: Use to sprinkle on top of roast carrots before roasting, or use as a crumb for eggplant slices as a beautiful veggie option..
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