Norwegian Salmon with Raspberry Sauce and Asparagus

Main Dishes | German cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Norwegian salmon with raspberry sauce and asparagus

Ingredients

Coho salmon fillet - 1 piece
Asparagus - 4 stalks
Crushed ice - 1 cup
Raspberry leaves - 1 tablespoon
Raspberry Puree - 1 tablespoon
Olive Oil - 1 tablespoon
Honey - 1 teaspoon
Courgette - 1 piece
Butter - to taste
White Pepper (whole) - to taste
Salt - to taste

Step by Step guide

Step 1

Cut the chilled Norwegian salmon into fillets (with skin, but without scales) and slice into pieces of 180 g each. Clean the fresh asparagus (4 stalks) from the bottom skin, blanch in lightly salted water, drain in a colander, and sprinkle with crushed ice.

Step 2

To prepare the sauce, reduce the raspberry vinegar, then add raspberry puree, honey, and olive oil. Mix everything and remove from heat.

Step 3

Cut two thin long strips (skin) from the zucchini and blanch them in salted water for 20 - 30 seconds.

Step 4

Season the salmon portion with salt and freshly ground white pepper, and grill on both sides until cooked. Remove the skin and, pressing it with a knife, grill until a golden crust forms.

Step 5

On a round plate, arrange the zucchini strips in a circular shape. Pour the raspberry sauce inside. Place the blanched and sautéed asparagus on top in a well shape. On top of the asparagus, place a piece of grilled Norwegian salmon, and finally, lay the grilled skin across the salmon.