Date: May 2021
Serves 4 as a supper or lunch, 8 as a starter.
Heat the oil in a frying pan over a medium heat and fry the bacon for about 5 minutes until crispy, remove and drain on kitchen paper.
Cook the potatoes in boiling salted water for 15 minutes then add the peas for a further 5 minutes, check the potatoes are tender then add the asparagus tips for 2 minutes. Drain.
Meanwhile, season the salmon and add to the pan, skin side down. Cook for 3-4 minutes or until the skin is crisp and golden. Turn the heat off, turn the salmon over and leave to cook in the residual heat until it is just opaque, cover with foil and set aside.
Put all the ingredients for the vinaigrette in a screw top jar and give it a good shake, season with salt and pepper and a pinch of sugar if needed. (This will keep up to 3 days in the fridge).
Spoon the potatoes, peas and asparagus onto plates and top with the bacon and fresh tarragon. Either place a whole salmon fillet on top or flake over the top. Drizzle over the dressing.