Asian-style Asparagus and Wild Salmon Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g wild salmon fillet (s)
- 500 g asparaus, reen
- 150 g pointed peppers, red
- 0.5 ½ bunch spring onion (s)
- 1 tablespoon tamarind paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 cloves garlic)
- 2 cm ginger
- 1 tablespoon powdered sugar
- salt and pepper
- Chilli powder
- 1 tablespoon sesame oil
Print Recipe
Pin Recipe Instructions
- For the marinade, stir in the tamarind paste, fish sauce, soy sauce and powdered sugar until smooth. Rub in the clove of garlic and ginger or press through the garlic press, season with salt, pepper and chili powder.
- Rinse the wild salmon fillets with cold water, pat dry, cut into approx. 2 x 2 cm cubes and mix with the marinade. Let it steep in the refrigerator for at least 1 hour.
- Meanwhile, prepare the vegetables. Peel the asparagus if necessary, break off the woody ends and cut into pieces approx. 3 cm long. Halve the pointed pepper lengthways, cut into fine strips, cut the spring onions diagonally into 0.5 cm wide rings.
- Heat a pan with sesame oil and fry the asparagus pieces and onion rings in it. Salt lightly and fry with the lid closed on a higher level for about 7 minutes. Stir in between.
- Also add the pepper strips to the pan and continue frying until all the asparagus pieces have the desired bite.
- Push the vegetables aside in the pan, put in the fish cubes with the marinade and fry them vigorously.
- Finally mix the fish, vegetables and marinade and season with salt and pepper.
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