San Marzanos are a variety of plum tomato from Italy - stronger and sweeter tasting and supposedly excellent for making sauces.
Serves 4.
Ingredients:• 4 salmon steaks 250g each, skin removed
• 4 tablespoons extra virgin olive oil
• 1 bunch fresh basil, ripped
• 1 garlic clove, finely chopped
• 3 San Marzano tomatoes
• Extra virgin olive oil
• 16 asparagus spears
Method:
• Finely chop the basil, garlic and tomatoes, season and add olive oil, place to one side until ready.
• Cook the salmon on the grill skin side down for 2 minutes and then turn over and cook the other side.
• In the meantime cook the asparagus for three minutes in boiling water until cooked but still with a slight crunch, remove and toss with olive oil and seasoning.
• Remove the salmon from the pan and serve on top of the asparagus dressed with the San Marzano tomato dressing.
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