4 sprig Dill
0.5 clove Garlic
400 g Green asparagus
1 piece Lemon
2 tbsp Olive oil
1 pinch Pepper (ground)
300 g Salmon fillet (skinless)
1 pinch Salt
Method Cut the salmon fillet into 4 x 4 cm (approx.) cubes, sprinkle with salt and fry them on all sides on the BORA Tepan stainless steel grill (200 degrees) with a little oil for 8 minutes.
Ingredients
300 g Salmon fillet (skinless)
Chop off the bottom of the asparagus stalks before placing them on the grill and frying for 5 minutes.
Ingredients
400 g Green asparagus
Prepare the dressing in a small bowl: finely chop the dill and add lemon juice and 2 tbsp olive oil. Finely chop or crush the garlic gloves and add them to the mixture with salt and pepper to taste.
Ingredients
4 sprig Dill, 1 piece Lemon, 2 tbsp Olive oil, 0.5 clove Garlic, 1 pinch Salt, 1 pinch Pepper (ground)
Arrange the cooked fish with the asparagus on plates and baste with the dressing. Garnish with dill tips.
321
31.25 g
17.34 g
7.97 g
