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Brush the skin side of Salmon Fillets with olive oil and liberally apply black pepper and sea salt, then put aside.
In a heavy based saucepan place the fish stock and apply to heat, reduce to 1/3 then add 2 teaspoons of pureed red capsicum and allow to simmer for 2-3 mins.
Then put aside.
Place salmon fillets, skin side down onto a very hot, hot plate side, of the barbecue.
Cook until brown and crispy, about 4-5 minutes, turn over and cook for another 3-4 minutes and then rest them on a warm plate with alfoil covering them while preparing the rest of the dish.
Place your trimmed asparagus onto the open grill side of the barbecue, cook for 3-4 minutes while regularly turning.
While doing so place sauce back onto heat add 2 teaspoons of cream and bring to simmer and reduce till getting a good coating on the back of a spoon.
Slowly add 100 grams of butter, making sure you dont allow the sauce to boil.
Take off heat add some chopped chives and then spoon onto 2 plates.
Place salmon skin side up on plates.
Drizzle asparagus with olive oil and season with salt and pepper and arrange over salmon and voile.
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