2
30 Mins

Hot smoked Salmon with Asparagus & Beans
Ingredients
180g Tassal Tasmanian hot smoked salmon
1 bunch of asparagus
100g green beans
2 tbsp lemon/ garlic aioli
Method
Defrost fillets in the fridge overnight. Warm through in the microwave for 1-2 minutes or pan fry for 2-3 minutes skin side down. Serve with steamed asparagus, beans and aioli.
Crispy skinned salmon fillet, spiced avocado salad, burnt orange vinaigrette


