Green asparagus, salmon & herb vinaigrette

Name: Green asparagus, salmon & herb vinaigrette
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Salmon fillet without skin; 2 TABLESPOONS Lemon juice; 1.5 kg green asparagus; 7-10 Tbsp salt, sugar, pepper; 1 Onion; 4-5 Tbsp Oil (e.g. olive oil); 2 TEASPOONS medium hot mustard; 6-8 TABLESPOONS Herb Vinegar; 1 collar Chives; 1 Pot of chervil; 1/2 bunch parsley and dill; 1-2 TABLESPOONS Butter; 7-10 Tbsp Orange slices

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Salmon fillet without skin
2 TABLESPOONS Lemon juice
1.5 kg green asparagus
7-10 Tbsp salt, sugar, pepper
1 Onion
4-5 Tbsp Oil (e.g. olive oil)
2 TEASPOONS medium hot mustard
6-8 TABLESPOONS Herb Vinegar
1 collar Chives
1 Pot of chervil
1/2 bunch parsley and dill
1-2 TABLESPOONS Butter
7-10 Tbsp Orange slices

Directions

1
Wash the salmon, pat dry and cut into 6-8 slices. Sprinkle the salmon with lemon juice and let it stand for a while
2
Wash the asparagus and cut the ends off generously. Cook the asparagus in boiling, slightly salted water with a little sugar for 10-12 minutes
3
Peel and chop the onion. Fry in hot oil. Stir in mustard. Deglaze with 3-4 tablespoons of water and vinegar, bring to the boil. Season to taste with salt, pepper and sugar, cool down. Wash the herbs and chop except for some chervil. Stir into the vinaigrette
4
Heat butter in a frying pan. Salt the salmon and fry it on each side at medium heat for about 3 minutes until golden brown
5
Drain the asparagus. Drizzle herb vinaigrette over it. Serve the asparagus with salmon. Garnish with remaining chervil and orange. Delicious with baguette
6
Drink: cool white wine