Real Living
Ingredients
Method
1.Toast pine nuts in frying pan over low-medium heat for 5 mins until golden, tossing pan to avoid burning. Turn off heat. Cool.
2.To make fregola; half fill large saucepan with water, add a pinch of salt and a dash of oil. Bring to a boil over high heat. Add fregola. Cook for 10 to 12 mins or until al dente (firm to the bite but not hard). Drain and rinse in cold water. Place fregola in large mixing bowl. Toss in 1 tbsp oil and lemon juice and zest.
3.Flake salmon into fregola. Add mint and toasted nuts. Mix ingredients together.
4.Cook asparagus half fill medium saucepan with cold water. Add pinch of salt. Bring to boil over high heat. Add asparagus. Continue cooking for 2 to 3 mins. Drain and plunge into bowl of iced water. Drain again. Pat dry with paper towel then coat lightly with light olive oil spray.
5.Heat griddle pan until smoking. Add asparagus. Chargrill evenly for 2 to 3 mins. Remove from heat. Slice into 2cm pieces and add to fregola.
6.Salad, adding extra oil and lemon juice if required. Store in airtight container in fridge until needed. Serve with extra fresh lemon juice, if desired.
EQUIPMENT: Sharp knife; frying pan; large and medium saucepans; 2 large mixing bowls; colander; paper towel; griddle pan; airtight container. The hot smoking method “cooks” the salmon, making it less moist and firmer than when it’s cold smoked, which doesn’t cook the fish. It also results in a more robust flavour. Fregola is similar to couscous, but it has a lovely nutlike flavour. If you can’t find fregola, Israeli couscous will work just as well for this dish.
Note
