Mix the olive oil and crushed garlic together and rub the fillets of salmon with this mixture, season with salt and pepper.
Place the fillets in a frying pan, pour in the water and place the sprigs of rosemary on top. Cover with a lid and gently poach the fillets on a low heat for about 7â€“10 minutes until cooked.Â Remove from the heat and let them cool for a couple of minutes.
Meanwhile roast the asparagus in a dry frying pan for about 6â€“8 minutes, until just cooked.Â Season with salt and fresh ground black pepper, drizzle over the extra virgin olive oil.
Gently warm both sides of the deli rap in a dry frying pan, place on a work surface and cut in half. Place half of the curd cheese across the middle of each half deli wrap, sprinkle the chives on top and arrange the salmon fillets and asparagus over the cheese.
Carefully fold the sides of the deli wraps inwards to enclose the filling to form a cone shape. Serve at room temperature.
1 Mission Mediterranean Herb Deli Wrap
2 x 130 g fillets of salmon, skin off
1 teaspoon olive oil
1 small clove garlic, crushed
Salt and freshly ground black pepper
11/2 tablespoon water
3 sprigs fresh rosemary
8 thin asparagus spears, bases trimmed
1 teaspoon extra virgin olive oil
80 g curd cheese
1 teaspoon chopped fresh chives