Asian-inspired salmon and asparagus: A seasonal delight
This is my go-to dish during asparagus season. Creamy salmon drizzled with lemon juice, accompanied by delicious green stalks, is an unparalleled combination. For such a meal, I avoid heavy sides. A piece of toast or a fresh baguette, which I dip in the sauce created during baking, suffices.
Salmon with asparagus is a simple and classic combination. What elevates this dish is the marinade, inspired by Asian cuisine. It incorporates the five basic flavours – sweet, salty, sour, spicy, and umami. The dish gains a fresh zest from slices of lemon and an array of fresh herbs.
I choose green asparagus for the fish
Many people ponder over the choice of asparagus colour. At markets and in supermarkets, one can find white, green, and even purple stalks. For me, the choice is straightforward – I usually opt for green asparagus, which is easier to prepare and works perfectly for frying, baking, and grilling. With white asparagus, I typically prepare a velvety cream soup or a delicate sauce for chicken.
Purple asparagus is less frequently seen in the vegetable aisle as it is challenging to cultivate. They must be harvested at a precise moment before they turn green. I select them regardless of the cost because they are best suited for cold salads. Their flavour is considerably sweeter than green asparagus and slightly nuttier. It's not advisable to cook such asparagus as they turn green when exposed to heat.
Recipe for oven-baked salmon with asparagus
You can also prepare the fish and asparagus in sweet and sour marinade on the grill.
Ingredients:
- Approximately 600 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, washing them, and drying on a paper towel.
- In a bowl, combine 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 tray with parchment paper. Place the salmon fillets, cut into smaller pieces, on it, and arrange lemon slices on top. Place the asparagus alongside.
- Pour the marinade over everything and bake in an oven preheated to 200 degrees Celsius for 15 minutes.
- For the last 3 minutes, turn on the grill function. Remove from the oven and sprinkle with fresh herbs.
