James Martin served up sauce gribiche with salmon and asparagus on James Martin’s Saturday Morning.

The ingredients are: 2 x 200g salmon fillets, 15ml olive oil, 25g butter, Salt and pepper.

For the sauce gribiche: 2 eggs, hard boiled, 6 small gherkins, chopped, 1 small bunch parsley, chopped, 1 clove garlic, grated, 1 tsp capers, chopped, 1 tsp Dijon mustard, ½ lemon, juice and zest, 50ml veg oil, Salt and pepper.

For the asparagus: 200g asparagus, 25g butter, 25ml water, Salt and pepper.

See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.