Asparagus salad with salmon fillet and spring onion vinaigrette

Name: Asparagus salad with salmon fillet and spring onion vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g Spring onions; 150 ml Vegetable broth (instant); 1 TABLESPOON White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 400 g green asparagus; 90 g Salmon fillet; 1 TABLESPOON Lemon juice; 200 ml Fish stock; 1/2 bunch Dill; 30 g Alfalfa sprouts; 1 Lemon wedge for garnishing

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g Spring onions
150 ml Vegetable broth (instant)
1 TABLESPOON White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
400 g green asparagus
90 g Salmon fillet
1 TABLESPOON Lemon juice
200 ml Fish stock
1/2 bunch Dill
30 g Alfalfa sprouts
1 Lemon wedge for garnishing

Directions

1
Clean and wash spring onions, dab dry and cut into fine rings. Mix vegetable stock and vinegar. Season with salt, pepper and 1 pinch of sugar. Add spring onions and stir in. Wash the asparagus, cut off the woody ends.
2
Cut asparagus diagonally into bite-sized pieces. Cook in salted water for 7-8 minutes. Meanwhile wash salmon, dab dry and cut into cubes. Season with salt and sprinkle with lemon juice. Bring fish stock to the boil in a wide pot. Add the salmon cubes and cook for about 10 minutes. Drain the asparagus and mix immediately with the vinaigrette. Wash the dill and shake dry. Pluck the flags from the stalks, except for a few for garnishing, and chop finely.
3
Add the salmon cubes and cook for about 10 minutes. Drain the asparagus and mix immediately with the vinaigrette. Wash the dill and shake dry. Pluck the flags from the stalks, except for a few for garnishing, and chop finely. Add dill and sprouts to the asparagus and fold in carefully. Place the salmon on top and garnish with the remaining dill and lemon wedges.