Asparagus season delight: Asian-inspired salmon sensation
This is my go-to dish during asparagus season. Creamy salmon drizzled with lemon juice, served with delicious green stalks, creates an unparalleled combination. For such a meal, I avoid heavy sides. A toast or fresh baguette for dipping in the sauce formed during baking is perfect.
Salmon with asparagus is a simple and classic pairing. The special element of this dish is the marinade, inspired by Asian cuisine. It features the five basic flavours: sweet, salty, sour, spicy, and umami. The dish gains a refreshing lightness from slices of lemon and fresh herbs.
I choose green asparagus for the fish
Many people wonder about choosing the colour of asparagus. At markets and in supermarkets, you'll find white, green, and even purple stalks. For me, the choice is clear—I usually go for green. It's easier to prepare and is ideal for frying, baking, and grilling. From white asparagus, I prepare a velvety cream soup or a sauce for chicken.
Purple asparagus is less common in the vegetable section since it's harder to cultivate. They must be picked at a specific time before turning green. I choose them regardless of the price because they pair best in cold salads. Their taste is much sweeter than green ones and somewhat nuttier. There's no point in cooking such asparagus as they change colour to green when heated.
Recipe for oven-baked salmon with asparagus
You can also grill the fish and asparagus in a sweet and sour marinade.
Ingredients:
- Approximately 590 grams of salmon fillet,
- 1 bunch of green asparagus,
- 1 lemon,
- 2 tablespoons of light soy sauce,
- 2 tablespoons of honey,
- 1 tablespoon of wine vinegar,
- 2 tablespoons of olive oil,
- 2 cloves of garlic,
- Salt and pepper,
- Fresh herbs, such as parsley and thyme.
Instructions:
- Prepare the asparagus by snapping off the woody ends, then wash and dry them on a paper towel.
- In a bowl, mix the marinade ingredients: soy sauce with honey, a splash of wine vinegar, olive oil, and finely chopped garlic. Season with salt and freshly ground pepper.
- Line a large baking sheet with parchment paper. Place the salmon fillets, cut into smaller pieces, on the sheet, and place lemon slices on top. Arrange the asparagus alongside.
- Pour the marinade over everything and bake in an oven preheated to 204 degrees Celsius for 15 minutes.
- For the last 3 minutes, turn on the grill function. Remove from the oven and sprinkle with fresh herbs.
