Salmon with Raspberry Sauce and Asparagus
Main Dishes • European
Description
Salmon with Raspberry Sauce and Asparagus
Ingredients
- Salmon 30 oz
- Asparagus 8 pieces
- Butter 0 oz
- Courgette 2 pieces
- Champagne Vinegar 1 tablespoon
- Raspberry Puree 3 tablespoons
- Honey 1 tablespoon
- Olive Oil 3 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Clean the chilled salmon from scales, fillet it, and cut into portion-sized pieces of 150-200 g. Marinate the fish for 10-15 minutes with salt and ground pepper. Then rinse and grill.
Step 2
Boil the asparagus in salted water for 1 minute, then sauté in butter.
Step 3
Cut several thin long strips from the zucchini, leaving the skin on, and blanch in salted water for 20-30 seconds.
Step 4
To make the sauce, bring the wine vinegar to a boil, add raspberry puree, honey, and olive oil, and slightly reduce. Season with salt and pepper.
Step 5
Arrange the fish, zucchini, and asparagus on a plate. Drizzle with raspberry sauce and garnish with fresh raspberries.
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