Green asparagus with salmon and warm herb vinaigrette
easy
40 mins
40 mins
Ingredients
- 600 g Salmon fillet (without skin)
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 1.5 kg green asparagus
- 1 Onion
- 1 collar Chives
- 1 collar Chervil
- 1/2 bunch Parsley
- 1/2 bunch Dill
- 4 TABLESPOONS Olive oil
- 2 TEASPOONS medium hot mustard
- 100 ml Vinaigre aux herbes
- 7-10 Tbsp Pepper
- 1 TABLESPOON Sugar
- 2 TABLESPOONS Oil
- 7-10 Tbsp Orange slices
Directions
- 1
Wash the salmon thoroughly, dab dry, sprinkle with lemon juice and salt. Cut salmon into 8 slices. Clean asparagus (cut off woody lower ends) and wash. Cook the asparagus in boiling salted water for 12-15 minutes. In the meantime peel and finely dice the onion.
- 2
Wash the chives, dab dry and cut into fine rolls. Put some chervil aside for garnishing. Wash parsley and dill as well, dab dry and chop finely. Heat the olive oil in a small pot, fry the onion until transparent, add the mustard and stir in, deglaze with vinegar. Season vinaigrette with salt, pepper and sugar, bring to the boil briefly and remove from the heat. Add herbs. Heat oil in a frying pan. Add fish and fry on each side for about 3 minutes on medium heat. Remove the asparagus from the water, drain well. Pour the vinaigrette over the asparagus and arrange two salmon slices on four plates.
- 3
Add herbs. Heat oil in a frying pan. Add fish and fry on each side for about 3 minutes on medium heat. Remove the asparagus from the water, drain well. Pour the vinaigrette over the asparagus and arrange two salmon slices on four plates. Garnish with the remaining chervil and orange slices as desired. Delicious with baguette
Nutrition Facts
530 kcal
12 g
36 g
37 g
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