Ingredients

• 200g Salmon fillet

• Olive Oil

• Salt to taste

• 3 peeled Prawns

• 4 asparagus spears

• 1 cup wild rice.

Tabasco Butter

• 50g butter

• 1/2 tsp tabasco

• 1/2 tsp chopped chives

• Salt to taste

Method

• Put the wild rice on to cook.

• Melt butter in a saucepan on low, add tabasco, chives and salt.

• Once mixed, transfer mixture to a bowl and refrigerate to set.

• Throw prawns and asparagus on hot grill and cook till browned.

• Heat oil in a frying pan oh high heat, place the salmon fillets skin side down for 3 minutes.

• Flip and cook on the other side for 2 minutes.

• To plate up the salmon, pour over the tabasco butter and top with slice of lemon.

• Serve with grilled prawns, asparagus and wild rice.