Salmon Cubes with Green Asparagus and Dill Dressing
For 10-15 people (small wooden boats, tasting portions)
• 300 g skinless fillet of salmon
• 400 g green asparagus
• 1 lemon
• 3-4 sprigs of dill, some extra for garnish
• ½ clove of garlic
• olive oil, salt und pepper
Cut the salmon into big cubes (about 4×4 cm), season with salt and fry them with some oil on the Tepan (preheated to 200 degrees celsius) for 8 mins on all sides.
Trim the ends of the asparagus and sauté them for 5 mins on the Tepan. Prepare the dressing in a small bowl: mix finely chopped dill and garlic with lemon juice, 2 tbsp of olive oil, salt and pepper. Serve the salmon cubes and asparagus on plates, drizzle with the dressing and garnish with more dill.