Ingredients (per person) :
1 salmon steak
100g of asparagus
one squeeze of lemon juice
one teaspoon of creme fraiche (light)
a little dill as a decoration
Peel the asparagus – cut into pieces of around 4cm and cook for 5 minutes either over steam or in a saucepan of salted water…then drain. Keep a few asparagus tips for decoration and blend the rest. Add a squeeze of lemon juice as well as salt and pepper and pour into a dish.
Season the salmon steaks with salt and pepper and then place them on the creamed asparagus / asparagus mousse line. Cover with foil and cook in the oven for 20 minutes at 220.
Decorate with the asparagus tips and the dill before serving.
Serve with rice.
This recipe contains – per serving :
|Total kJ||1174||Total kcal||279.5|
Amusing anecdote :
Salmon has been the most widely eaten fish in Europe for thousands of years. The name has roman roots : “Salmo” means “which jumps…”. It is a fatty fish but has no more calories than lean meat. The fact that salmon is rich in Omega 3 and Omega 6 gives it protective qualities – a proof point being the remarkably low level of cardiovascular pathologies amongst eskimos and the Japanese…two groups that consume very large quantities of this fish!