Nigel Slater’s recipes for grilled salmon, and asparagus with pancetta

A gently herbed salmon supper puts summer on the table

All the early summer ingredients came out this week. The salmon and asparagus, the pink-flesh garlic and avocados and the first decent, peppery basil. I raided the early mint from the pots of the kitchen steps, its leaves barely the size of fingernails and served the first of the garden lunches. Never has a change of season been so welcome. Summer has been a long time coming this year.

I picked up a salmon tail from the local fishmongers, grilled it and tossed the just-cooked flesh with cucumber, avocado and a fresh dressing of mint and lime. That fish is a rare treat in this house – you have to be fussy about its provenance – but early summer wouldn’t feel the same without a salad of pale pink and green on the table.

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