Green Asparagus with Salmon Fillet and Strawberry Pesto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 kg ½ asparagus, green
- 200 g strawberries
- 4 piece (s) salmon fillet (s), frozen
- 5 tablespoon olive oil, good
- 1 teaspoon vinegar (raspberry)
- 2 pinches coriander powder
- Salt, from the mill
- 50 g butter
- 4 pinches chili powder
- 2 pinches pepper
- 2 lime (s)
Print Recipe
Pin Recipe Instructions
- Shorten the asparagus at the ends about 1/2 - 1 cm, then wash.
- Clean the strawberries, quarter them and put them in the blender. Add raspberry vinegar, add 1 tablespoon of olive oil, 1 twist of salt from the mill, coriander powder and 2 pinches of chili powder. Puree. To taste. The pesto should have a slight spiciness, i.e. it should tingle slightly on the tongue, if in doubt, add chilli. When the pesto stands for about 5 minutes, the spiciness develops more and more. At first, the sweetness of the strawberry should dominate, then slowly the chilli heat should be added.
- Cut the asparagus spears into three to four diamonds just before frying them.
- Heat the olive oil and butter in the pan and fry the asparagus in it for about 3 - 4 minutes, turning occasionally, adding a little pepper and salt as required, but at least 2 turns from the mill.
- After defrosting, fry the salmon fillets in the pan on all sides for about 3 minutes. Salt, add a little pepper and pour the lime juice over it, fry for another 2 minutes.
- Place the asparagus on a large, white plate (I like to use square ones) in one corner, place the salmon opposite and the wonderful red pesto in the front.
- There is also a Riesling from the Saar or a Chardonnay, or a Chenin Blanc.
- The dish can be served as a starter or as a main course with small, young potatoes baked in olive oil in the oven.
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