Ada Nicodemou’s hubby Chrys Xipolitas cooks restaurant perfect salmon. He's the brains behind new venture Chef Club.

SERVES 2
500 grams salmon skin off
400 grams asparagus
1/2 bunch shallots
1/2 bunch coriander
1 red capsicum
100ml sweet soy
100ml sweet chilli
50ml Monteiths Apple cider
100grams bread crumbs
100grams kibbled black pepper
1 lemon

4 tablespoons almond oil

Method/ Preparation
Portion Salmon into 2 by 250gram steaks,
Mix bread crumbs and cracked pepper, (crumb salmon steaks)
Thinly slice capsicum, course chop herbs to your liking, slice asparagus in halves,

Mix soy, sweet chilli, lemon and Monteiths Apple cider for dressing.

Cooking
Place salmon in a pre heated pan (2 tablespoons oil) at 180 degrees, turn once after a minute.. And remove from heat to rest.
Whilst salmon is resting, place asparagus into pan with a tablespoon of oil for a minute (crisp)

Remove asparagus and then add dressing to pan to quickly heat,

Serve
Place asparagus on plate
Positioning Salmon on top of asparagus
Drizzle dressing on top

Garnish with fresh herbs and capsicum

For more information visit [www.chefclub.com.au|1300CHEFCLUB]