Poached Salmon & Roasted Asparagus Cone

Ingredients

• 1 Mission Wheat & White Wrap

• 2 salmon fillets, skin off 130g each

• 1 tsp olive oil

• 1 small clove garlic, crushed

• Salt and freshly ground black pepper

• 1 1/2 tablespoon water

• 3 sprigs fresh rosemary

• 8 thin asparagus spears, bases trimmed

• 1 teaspoon extra virgin olive oil

• 80 g curd cheese

• 1 teaspoon chopped fresh chives

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Mission Wheat & White Wraps

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Instructions

• Step 1

  Mix the olive oil and crushed garlic together and rub the fillets of salmon with this mixture, season with salt and pepper.

• Step 2

  Place the fillets in a frying pan, pour in the water and place the sprigs of rosemary on top. Cover with a lid and gently poach the fillets on a low heat for about 7-10 minutes until cooked. Remove from the heat and let them cool for a couple of minutes.

• Step 3

  Meanwhile roast the asparagus in a dry frying pan for about 6-8 minutes, until just cooked. Season with salt and fresh ground black pepper, drizzle over the extra virgin olive oil.

• Step 4

  Gently warm both sides of the deli rap in a dry frying pan, place on a work surface and cut in half.

• Step 5

  Place half of the curd cheese across the middle of each half deli wrap, sprinkle the chives on top and arrange the salmon fillets and asparagus over the cheese.

• Step 6

  Carefully fold the sides of the deli wraps inwards to enclose the filling to form a cone shape.

• Step 7

  Serve at room temperature.