Asparagus, baked salmon with oyster sauce and mirin

Babiche Martens

Ingredients

400 g	Boneless salmon fillets (Main)
1	Lemon, juice and zest
1 Tbsp	Olive oil
16	Asparagus spears (Main)
3 handfuls	Salad greens, preferably watercress and baby spinach

Dressing

2 Tbsp	Oyster sauce
1 Tbsp	Mirin
1 tsp	Sesame oil
1 tsp	Soy sauce, light

Directions

1. Preheat the oven to 220C. Place the salmon on a baking tray, season with salt and freshly ground pepper, then add the lemon zest and juice. Drizzle over the olive oil and bake for 10 minutes. Let cool before removing from the skin and breaking into chunks.
2. Trim the asparagus. Bring a saucepan of salted water to a boil then drop in the asparagus. Cook for 4 minutes then drain under cold running water. Slice when cold.
3. Put the salmon, asparagus and greens into a large bowl. Whisk the dressing ingredients together and add, gently toss then serve.