Salmon with Grilled Asparagus and Orange Sauce

10 Atlantic salmon fillets (200g each)
10 oranges
3 bunches of asparagus
4tbs olive oil
40g unsalted butter
Sea salt and freshly ground pepper

Orange juice reduction
Cut off the tops and bottoms of the oranges. Using a small, sharp paring knife peel the oranges and take the segment out. Squeeze the membranes over the bowl to release as much juice as possible and discard them.
Pour the orange juice into a wide, heavy saucepan and boil over medium-high heat for about 10 minutes, or until reduced. Remove from the heat and cover to keep warm.

Heat a pan over medium heat. Drizzle the asparagus with 3 teaspoons of the olive oil and season with salt and pepper. Grill the asparagus, turning as needed, for about 4 minutes, or until it is crisp-tender.

Season the salmon fillets with salt and pepper. Heat a non-stick frying pan over medium-high heat. Add the olive oil, then add the salmon and cook, turning the salmon over halfway through cooking, for about 3 minutes per side.

Divide the asparagus among 10 dinner plates and top with the salmon fillets. Whisk the butter into the orange juice reduction and drizzle over and around the salmon. Garnish with the orange segments and serve.

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