Norwegian salmon with raspberry sauce and asparagus

1 serving

35 minutes

This exquisite recipe combines the tenderness of Norwegian salmon with the refined taste of raspberry sauce and the crisp freshness of asparagus. It is believed that the traditions of cooking fish with berry sauces originated from northern regions where the gifts of the sea and forests come together in amazing gastronomic compositions. Salmon grilled to perfect crispness contrasts beautifully with the sweet-sour raspberry hue highlighted by honey and olive oil. Thin strips of blanched zucchini add elegance to the dish, while the crispy skin of the salmon completes the composition with a sophisticated touch. This dish not only delights with its taste but also pleases the eye, creating a true culinary masterpiece on the plate. It is perfect for a festive dinner or a romantic evening, leaving unforgettable impressions.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

561.4

kcal

49.3g

grams

32.7g

grams

20g

grams

Ingredients

1serving

Norwegian salmon fillet

1

pc

Fresh asparagus

4

stem

Crushed ice

1

glass

Raspberry vinegar

1

tbsp

Raspberry puree

1

tbsp

Olive oil

1

tbsp

Honey

1

tsp

Zucchini

1

pc

Butter

to taste

Ground white pepper

to taste

Salt

to taste

Cooking steps

1
Cut the chilled Norwegian salmon into fillets (with skin, but without scales) and slice into 180 g pieces. Clean the fresh asparagus (4 stalks) from the skin at the bottom, blanch in lightly salted water, drain in a colander, and sprinkle with crushed ice.
Required ingredients:
1. Norwegian salmon fillet: 1 piece
2. Fresh asparagus: 4 stems
3. Crushed ice: 1 glass
4. Salt: to taste

2
To prepare the sauce, evaporate raspberry vinegar, add raspberry puree, honey, and olive oil. Mix everything and remove from heat.
Required ingredients:
1. Raspberry vinegar: 1 tablespoon
2. Raspberry puree: 1 tablespoon
3. Honey: 1 teaspoon
4. Olive oil: 1 tablespoon

3
Cut two thin long strips (skin) from the zucchini and blanch them in salted water for 20 - 30 seconds.
Required ingredients:
1. Zucchini: 1 piece

4
Season a portion of salmon with salt and freshly ground white pepper, grill on both sides until cooked. Remove the skin and, pressing it with a knife, grill until a golden crust forms.
Required ingredients:
1. Norwegian salmon fillet: 1 piece
2. Salt: to taste
3. Ground white pepper: to taste

5
Arrange strips of zucchini in a circle on a round plate. Pour raspberry sauce inside. On top, place blanched and sautéed asparagus in a 'well' shape. On the asparagus, place a piece of grilled Norwegian salmon, and on top of the salmon, lay the fried skin across.
Required ingredients:
1. Zucchini: 1 piece
2. Raspberry puree: 1 tablespoon
3. Fresh asparagus: 4 stems
4. Butter: to taste
5. Norwegian salmon fillet: 1 piece

Norwegian salmon with raspberry sauce and asparagus

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