Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

There is always a lot that seems to be taking up my time – and even I am beginning to feel the pre-Christmas pressure.
With the hectic life we face leading up to Christmas – a lot of people begin to run around in ever-diminishing circles.
So, when you get home and you don't really want to cook why not keep things easy – turn on the barbecue, get a few ingredients together and grill and eat.
The weather has now warmed up enough to fire up the barbecue and throw on the odd steak, or whatever takes your fancy. I love barbecues and the simple flavoursome charred and smoke-grilled taste it gives different foods.
Years ago, I can remember canned asparagus being served as part of a salad selection with barbecue food. But these days, it's more likely to be fresh asparagus, brushed with olive oil then seasoned and seared for a few minutes on the barbecue – now it's one of my favourite barbecued vegetables. This week, I'm showing you how to make of my favourites for the barbecue – the salmon fillet together with the asparagus is a simple, easy way to unwind as you dine alfresco in the
evening sunset.

Barbecued salmon fillet and asparagus
with bittersweet citrus sauce
Serves two

2 salmon fillets
1 asparagus bunch
olive oil for cooking
sea salt
freshly-cracked pepper
1 lemon
1 orange
1 lime
2 Tbsp of Kikkoman
soy sauce
2 Tbsp brown sugar
1 cup orange juice
2 Tbsp cider vinegar
1 Tbsp cornflour
¼ cup water

Method
Zest all of the citrus fruit. Add the zest to a stainless pot with the orange juice, vinegar, brown sugar and soy sauce; and put on the corner of the barbecue to simmer.
With the remaining fruit, cut some slices and sear off on the grill until they are charred (a chef's word for burned). This adds to the bitterness of the sauce – and the longer you grill and caramelise the slices, the better. Next, brush or dip asparagus in olive oil and season well before throwing on a hot part of the barbecue. The last job is to sear off the salmon, starting on the skin-side, which only takes a few minutes to cook each side.
Thicken the citrus sauce with cornflour and water after adding some selected well-grilled and charred slices of lime, orange and lemon – just a few is enough.
Assemble the dish after resting the salmon briefly, laying it on top of the charred asparagus. Finish by drizzling the bittersweet citrus sauce over everything and thanking yourself with a glass of pinot gris.