15 oz can red or pink wild Alaska salmon
4 slices of crusty bread
6 tablespoons olive oil
12 oz asparagus
1 generous handful rocket (Arugula)
8 oz Brie or Cambozola cheese
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon clear honey
Drain the salmon, discarding the liquid. Remove the skin and bones, if desired, then break the salmon into large chunks. Set aside.
Heat a char-grill pan. Brush the slices of bread lightly with olive oil, then char-grill them for about 2 minutes on each side. Brush the asparagus spears with olive oil and char-grill them until lightly cooked – this will take 4 – 5 minutes for each batch of asparagus.
Put the slices of bread onto 4 serving plates, topping each piece with some rocket. Arrange the asparagus spears on top, then share the Brie or Cambozola and the salmon chunks between the portions. Season with salt and pepper.
Mix the remaining olive oil with the balsamic vinegar and honey. Drizzle over the cheese and salmon, then serve at once.
Lodge Cast Iron Square Grill Pan, Pre-Seasoned, 10.5-inch