Asparagus salad with salmon and papaya

Name: Asparagus salad with salmon and papaya
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg green asparagus; 7-10 Tbsp Salt; 7-10 Tbsp juice of 1/2 lemon; 2 TABLESPOONS sugar + something to season; 1 red onion; 1 (approx. 350 g) Papaya; 2 TABLESPOONS White wine vinegar; 3 TABLESPOONS Vegetable broth; 7-10 Tbsp Pepper; 1 TABLESPOON Walnut oil; 30 g Walnut kernels; 12 Stem(s) Chervil; 500 g Salmon fillet in one piece; 1 TABLESPOON Oil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg green asparagus
7-10 Tbsp Salt
7-10 Tbsp juice of 1/2 lemon
2 TABLESPOONS sugar + something to season
1 red onion
1 (approx. 350 g) Papaya
2 TABLESPOONS White wine vinegar
3 TABLESPOONS Vegetable broth
7-10 Tbsp Pepper
1 TABLESPOON Walnut oil
30 g Walnut kernels
12 Stem(s) Chervil
500 g Salmon fillet in one piece
1 TABLESPOON Oil

Directions

1
Wash the asparagus, cut off the woody ends. Cut the asparagus into pieces. Season boiling salted water with lemon juice and 2 tbsp. sugar, cook asparagus for about 5 minutes. In the meantime peel onion and cut into thin slices.
2
Halve the papaya and remove the seeds. Peel the flesh and cut into slices. Drain asparagus and chill in cold water. Season vinegar and stock with pepper and a little sugar. Add oil drop by drop.
3
Mix asparagus, onion and papaya with the vinaigrette. Roast the nuts in a pan without fat. Take them out and let them cool down. Wash the chervil and dab dry. Wash salmon, pat dry and cut into 8 thin slices.
4
Season with salt and pepper, cover each with 1 stalk of chervil. Heat 1 tablespoon of oil in a large coated pan. Fry the salmon slices for 2-3 minutes while turning, remove. Season salad with salt, pepper and sugar and arrange on plates.
5
Cover with 2 slices of salmon each. Chop the nuts and sprinkle them over the salmon. Garnish with remaining chervil.