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.
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.
- Norwegian salmon fillet: 1 piece
- Fresh asparagus: 4 stems
- Crushed ice: 1 glass
- Salt: to taste
2
To prepare the sauce, evaporate raspberry vinegar, add raspberry puree, honey, and olive oil. Mix everything and remove from heat.
- Raspberry vinegar: 1 tablespoon
- Raspberry puree: 1 tablespoon
- Honey: 1 teaspoon
- Olive oil: 1 tablespoon
3
Cut two thin long strips (skin) from the zucchini and blanch them in salted water for 20 - 30 seconds.
- Courgette: 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.
- Norwegian salmon fillet: 1 piece
- Salt: to taste
- 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.
- Courgette: 1 piece
- Raspberry puree: 1 tablespoon
- Fresh asparagus: 4 stems
- Butter: to taste
- Norwegian salmon fillet: 1 piece