Ian's First

OK, I'm here - out of the kitchen into the blog:

Behold (thanks to December Delicious) - chargrilled salmon with asparagus in lime vinaigrette (with slight modification by Ian).

Serves 4.

500g chat potatoes (small)

4 salmon fillets (with skin on)

Olive oil spray

250 g asparagus, woody ends trimmed, halved lengthwise, cut into 3cm lengths

Yellow (butter) squash chopped into 1cm bits

Grated zest and juice of 1/2 lime

2tbs drained capers

1 small garlic clove crushed

2 tbs extra virgin olive oil

1tbs finely chopped flat-leaf parsley

1 tbs finely chopped tarragon

Cook potatoes in boiling water, throw in some butter and chopped dill after draining.

Heat chargrill to close to the surface of the sun, spray fish with oil and cook skin side for 3-4 minutes then turn and do about the same on the other side - be brutal!!!!! but rare in the centre.

Cook asparagus in boiling water (with squash - Ian's addition) for 1-2 minutes.  Drain, rinse in cold water and toss with remaining ingredients.  

Place fish on plate, spoon over asparagus mix and serve with spuds.

In our hurry to eat it, I forgot to put the card in the camera so you will have to put up with this inferior looking photo from the mag - ENJOY (preferably with a Shaw & Smith Sauv. Blanc)!

Think I will do this for Christmas.  Well done again Delicious!

I.