Asparagus salad with salmon and papaya

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
3 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 kg green asparagus
  • 7-10 Tbsp Salt
  • 7-10 Tbsp juice of 1/2 lemon
  • 2 TABLESPOONS sugar + something to season
  • 1 red onion
  • 1 (approx. 350 g) Papaya
  • 2 TABLESPOONS White wine vinegar
  • 3 TABLESPOONS Vegetable broth
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Walnut oil
  • 30 g Walnut kernels
  • 12 Stem(s) Chervil
  • 500 g Salmon fillet in one piece
  • 1 TABLESPOON Oil

Directions

  1. 1

    Wash the asparagus, cut off the woody ends. Cut the asparagus into pieces. Season boiling salted water with lemon juice and 2 tbsp. sugar, cook asparagus for about 5 minutes. In the meantime peel onion and cut into thin slices.

  2. 2

    Halve the papaya and remove the seeds. Peel the flesh and cut into slices. Drain asparagus and chill in cold water. Season vinegar and stock with pepper and a little sugar. Add oil drop by drop.

  3. 3

    Mix asparagus, onion and papaya with the vinaigrette. Roast the nuts in a pan without fat. Take them out and let them cool down. Wash the chervil and dab dry. Wash salmon, pat dry and cut into 8 thin slices.

  4. 4

    Season with salt and pepper, cover each with 1 stalk of chervil. Heat 1 tablespoon of oil in a large coated pan. Fry the salmon slices for 2-3 minutes while turning, remove. Season salad with salt, pepper and sugar and arrange on plates.

  5. 5

    Cover with 2 slices of salmon each. Chop the nuts and sprinkle them over the salmon. Garnish with remaining chervil.

Nutrition Facts

KCAL
400 kcal
CARBS
8 g
FATS
27 g
PROTEINS
31 g