Serve this up as a main course or starter. If you don’t want to splash out on the salmon the veggi version tastes amazing.. Just smother the crostini with lime hollandaise and top with tender charred asparagus.
SERVES 6 PREP 20 MINS
COOK 15 MINS
2 limes, zest and juice
4tbsp extra virgin oll
6tbsp reduced fat mayonnaise
Juice and finely grated zest 1 lime
1tbsp tarragon, chopped
2 x 80g plain half ciabbatta, sliced
1 lime cut into wedges
1 Cut the salmon vertically into 12. Season, sprinkle with zest and juice of 1 lime and drizzle with 1tbsp olive oil. Cook over a hot griddle or barbecue for 5-7 mins, turning as needed.
2 Snap off the woody ends from the asparagus. Drizzle with 1tbsp olive oil. Griddle or barbecue for a few mins on each side until beautifully charred and still with a bit of a bite.
3 Meanwhile put the mayonnaise into a bowl, stir in the juice and zest from the other lime with the tarragon.
4 Drizzle the ciabbatta bread with a hint of the olive oil and griddle or barbecue for about 30 seconds each side, to toast. Serve sprinkled with sea salt with the salmon, asparagus, lime mayo and lime wedges.
Per serving: 344 cals, 22g fat (3g saturated), 15g carbs
It the barbie’s busy – oven bake the ciabbatta bread crostini on a large tray for 10 mins at 200C, Gas 6.