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Seared smoked salmon with asparagus, broad beans, tomato and garlic olive oil
Serves 4 Starters and mains
Ingredients
- 3tbsp extra virgin olive oil
- 2 cloves garlic, chopped and crushed with salt
- 3 tomatoes, peeled, cored and chopped
- about 1⁄2tsp Aleppo pepper
- 350g bunch asparagus
- 250g pods of broad beans, shelled
- 400g large chunky slices smoked salmon (approx 3 slices per serving)
Method
Heat 2tbsp of the olive oil in a saucepan on a medium heat. Add the garlic, stir to break up and when it fizzes add the tomatoes and season with black pepper and a pinch of Aleppo pepper, cooking for 7 minutes or until the liquid has just about evaporated. Add the remaining 1tbsp olive oil.
Snap the stems of asparagus where they break naturally, peel and slash from 2cm under the tip right through to the end so they are halved but holding together. Plunge them into a pan of boiling salted water for 4 minutes, then add the podded broad beans and cook them for 2 minutes.
Meanwhile, heat a non-stick frying pan until very hot and smoking. Season the slices of smoked salmon with a sprinkling of Aleppo pepper then sear 2 at a time in the dry pan for 30 seconds on one side only, transferring to individual serving plates as they cook. Add some asparagus and broad beans to the salmon and a spoon or two of the tomato. Sprinkle over a little extra Aleppo pepper to serve.
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