Salmon cubes with green asparagus and a dill dressing
Preparation
Cut the salmon fillet into 4 x 4 cm (approx.) cubes, sprinkle with salt and fry them on all sides on the BORA Tepan stainless steel grill (200 degrees) with a little oil for 8 minutes. Chop off the bottom of the asparagus stalks before placing them on the grill and frying for 5 minutes. Prepare the dressing in a small bowl: finely chop the dill and add lemon juice and 2 tbsp olive oil. Finely chop or crush the garlic gloves and add them to the mixture with salt and pepper to taste. Arrange the cooked fish with the asparagus on plates and baste with the dressing. Garnish with dill tips.
For two people
● 300 g salmon fillet (skinless)
● 400 g green asparagus
● 1 lemon
● 3-4 sprigs of dill, extra dill for garnishing
● ½ garlic clove
● Olive oil, salt and pepper
