What you'll need:
For the Olive Paste
- 150g pitted black olives
- 1 tbsp chives
- Handful of fresh basil
- 1 tbsp coriander leaves
- 3 tbsp olive oil
For the Rest
- 150g salmon fillet
- 4 asparagus spears, blanched in boiling water
- Salt and pepper
- A drizzle of olive oil
Time: 30 mins
Preheat your oven to 220C, and get to work on your olive paste. Place your olives, chives, basil, fresh coriander, and olive oil in a food processor, and blend until smooth. Put to one side.
Now for the asparagus. Heat some oil in a griddle pan until smoking. Toss in the asparagus spears, grind over plenty of salt and black pepper, and chargrill for 3 minutes. Keep warm on a plate, and leave to one side.
Gently place the salmon - flesh side down - onto the griddle pan with a little more oil, and cook for two minutes. Turn the fillet over and spread with all your olive paste, and transfer to the oven to cook for a further 5-6 minutes, or until cooked through. Serve with the asparagus spears on a plate, and the olive-coated salmon placed on top.
This recipe will go brilliantly with the brisk and crisp Mainegra Cava Brut Nature NV. These two should be a winning combo!
There you have it -- a special recipe for Salmon, Asparagus, and Olive Paste!
Take the guesswork out of picking new wines to try! Have a go at our palate quiz below and our Somm will choose the top 3 wines for you.