Salmon with raspberry sauce and asparagus
4 servings
45 minutes
Salmon with raspberry sauce and asparagus is an exquisite dish of European cuisine that combines the tenderness of fish, the freshness of vegetables, and the subtle tartness of berry sauce. Salmon, loved for its oily texture and rich flavor, gains a special zest from marinating and grilling. Asparagus adds crunchiness and lightness to the dish while thin strips of zucchini complement the composition. The raspberry sauce combines white wine vinegar, honey, and olive oil to add a note of refined sweetness and soft acidity, creating a perfect balance of flavors. This dish is ideal for a romantic dinner or festive table, impressing not only with its taste but also with its elegant presentation. The raspberry hue of the sauce contrasts with the golden pieces of salmon and green asparagus, making each serving a culinary masterpiece.
1
Clean the chilled salmon from scales, fillet it, and cut into portions of 150-200 g. Marinate the fish for 10-15 minutes with salt and ground pepper. Then rinse and grill.
- Atlantic salmon: 800 g
- Salt: to taste
- Ground black pepper: to taste
2
Boil the asparagus in salted water for 1 minute, then sauté in butter.
- Fresh asparagus: 8 pieces
- Butter: 20 g
3
Cut several thin long strips from the zucchini without peeling, and blanch in salted water for 20 - 30 seconds.
- Courgette: 2 pieces
4
To prepare the sauce, bring the wine vinegar to a boil, add raspberry puree, honey, and olive oil, and slightly reduce. Season with salt and pepper.
- White wine vinegar: 1 tablespoon
- Raspberry puree: 3 tablespoons
- Honey: 1 tablespoon
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
Place the fish, zucchini, and asparagus on a plate. Drizzle with raspberry sauce and garnish with fresh raspberries.
- Atlantic salmon: 800 g
- Courgette: 2 pieces
- Fresh asparagus: 8 pieces
- Raspberry puree: 3 tablespoons
