Seared Salmon With Potato, Asparagus And Harissa - ADRIAN PARROT, THE CRITERION RESTAURANT.

Bring vinegar and saffron to the boil until it reduces by half, then cool.

Roast the capsicum in hot oven with little oil until the skin has broken away from flesh. Place in a bowl to cool with an air tight lid. When cool peel skin and de seed capsicum. Place all ingredients in blender and chop until smooth (adjust seasonings to taste).

In salted water boil chat potatoes until cooked through, trim and peel asparagus.

Heat up a non stick frying pan until hot. Add olive oil when hot add salmon, cook for three to four minutes each side. Cook Salmon until medium rare and keep warm.

Boil asparagus in salted water for 1 - 2 minutes, until 'al dente'.

Take boiled potatoes and mix in a bowl with butter and salt / pepper.

Plating: Place potatoes on bottom of plate, place asparagus on top. Salmon cross over Asparagus with the yellow harrisa over salmon. Serve with lemon wedges.