The salmon and asparagus get along very well and there is a very tasty recipe. The special thing is the wasabi butter, because it still gives the finishing touch.
Preparation
- For the wasabi butter: mix butter, wasabi paste, pressed garlic clove, salt, pepper and finely chopped herbs and refrigerate.
- Boil a pot with water and a little salt. Add asparagus to the pot and cook for a few minutes. Drain the boiling water and keep the asparagus warm.
- Heat the oil in a large pan until it is well heated. Sprinkle salt and pepper on both sides of the fish before placing the fillets in a frying pan. First fry on the skin side for about 3-4 minutes, then turn the fish and fry on the other side for just as long.
- Add small flakes to the hot fish fillets with half of the butter.
- Add asparagus to the fish, add a little more wasabi butter to the pan and turn the asparagus a little.
- Sprinkle with a little lemon juice and grated lemon zest.
Ingredients
- 4 salmon fillets
- 1 bunch of green asparagus
- Oil for frying
- 120 g soft butter
- 1 1/2 tsp wasabi paste
- 1 clove garlic
- Salt
- Pepper
- 3 tbsp parsley
- 3 tbsp coriander
- 1/2 lemon, juice and grated peel
