Chargrilled Salmon & Asparagus

Chargrilled Salmon & Asparagus

Serves 4

olive oil
300g asparagus spears
4 x 150g salmon steaks
salt and freshly cracked black pepper to taste
a squeeze of lemon juice

Wasabi sauce:
½ teaspoon crushed garlic
1 egg yolk
1 tablespoon water
100ml extra virgin olive oil
wasabi paste, to taste
1 tablespoon lemon juice

To serve:
2 tablespoons balsamic vinegar


  1. Prepare the wasabi sauce by placing in a mixing bowl the garlic, salt, egg yolk and water. Whisk in the olive oil in a very slow, steady stream until the mixture thickens. Stir the wasabi paste and lemon juice, and season with extra salt if necessary.
  1. Char-grill the asparagus and set aside in a warm place.
  2. Season the salmon with salt and pepper, and a squeeze of lemon juice. Sear the steaks on a hot grill for a few minutes on each side, leaving the salmon rare in the centre.
  3. Transfer the steaks and asparagus to serving plates, drizzle with balsamic vinegar.
  4. Serve at once with the wasabi sauce.