Huon Salmon Asparagus Salad

Bahan-bahan

• 400g Fresh Huon Salmon
• 500g New baby potatoes
• 1 bunch Asparagus, cut into 3cm pieces
• 2 sudu besar Red wine vinegar
• 6 tbsp Olive oil
• 1 punnett Cherry tomatoes, halved
• 4 Eggs, hard boiled
• 2 sudu besar Kaper

Kaedah

1. 1
   Cook the potatoes in salted water until soft, drain and set aside until cool enough to handle.
2. 2
   Meanwhile, heat a medium sized fry pan over high heat and place Huon Salmon skin side down for 5 minutes until crispy, then turn and cook for another 3 minutes. Remove the salmon onto a plate and set aside.
3. 3
   In the same pan, fry the asparagus pieces in a little olive oil until they start to turn golden. Remove from heat and set aside
4. 4
   Make the dressing by mixing vinegar and olive oil in a small bowl or jar, season to taste.
5. 5
   Halve or quarter the potatoes while still warm, then toss in a large bowl with tomatoes, asparagus and the dressing. Check the seasoning.
6. 6
   To serve, divide the salad ingredients into four bowls, flake the salmon into bite size pieces and arrange on top. Finally, add the halved boiled eggs and sprinkle with capers.