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Crispy salmon, polenta chips and grilled asparagus
Fruit and vegetables
1 stick
rosemary
, leaves finely chopped (about 1 tbsp chopped
rosemary
)
20 large
sage
leaves
4
garlic
cloves (can use more or less depending on your taste), roughly chopped
handful fresh
parsley
, roughly chopped
1
lemon
, finely grated zest only
250g/9oz
asparagus
, woody root ends snapped off
small handful fresh
parsley
leaves, finely chopped
1
lemon
, juice only
1
lemon
cut in to wedges, to serve
Tins, packets and jars
900ml/1½ pints vegetable or
chicken stock
200g/7oz instant
polenta
Cooking ingredients
flaked sea salt and freshly ground
black pepper
2 tbsp
olive oil
50ml/1¾fl oz
olive oil
2 tbsp
olive oil
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
Meat, fish and poultry
20 slices
pancetta
4
salmon
steaks, with the skin scored
Back to recipe
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