CAMPSITE COOKING

Cook up a storm with Outdoor Revolution

Ingredients (serves four)

4 salmon fillets

1 kg new potatoes

1 bunch asparagus

3 tbs mayonnaise

1 bunch chives chopped

FOR RUB

1 tsp salt

1 tsp white pepper

Half tsp ground coriander

Half tsp smoked paprika

1 tsp hot paprika

Half tsp garlic granules

Half tsp dried thyme

Half tsp chilli powder (optional)

Method

Start by putting together the mix for your rub. You can do this at home in advance and take it with you in a sealed container. To create the rub, add all the ingredients together in a bowl and mix thoroughly. If you like an added kick, add chilli powder to the mix.

A couple of hours before eating time, boil the potatoes, cover and leave to completely cool down.

Liberally sprinkle the spice mix over the salmon and rub in. The flavour will be enhanced if you leave to sit for around 20 minutes, but it's not essential.

Heat oil in a frying pan big enough for four fillets. When the oil is hot, place the four fillets skin side down in the pan. It should sizzle if the oil is hot enough – if not turn the heat up a little.

Leave the salmon to cook, pour a drizzle of oil in another pan and put on a medium heat on the second hob. Snap the woody ends off the asparagus and place the spears in the hot pan, adding salt and pepper to taste. They should be done in 15–20 minutes.

While the salmon and asparagus are cooking, put the potatoes, mayonnaise and chives in a bowl, season generously and mix together until the mayo is evenly distributed and the potatoes are well coated.

Check on the salmon, and when the flesh is opaque about two thirds of the way through, flip the fillets over, turn off the heat and leave to cook through for another two or three minutes. Serve up and enjoy.