Asparagus with Asian salmon

Ingredients for 4 servings:

• 300 g salmon fillet(s)
• 400 g asparagus, white
• 400 g asparagus, green
• 1 mango(s)
• salt and pepper
• 4 tbsp soy sauce
• 1 tbsp peanut oil
• 2 tbsp lemon juice
• 2 tbsp veal stock
• 1 tbsp rice vinegar
• 1 orange(s)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean the asparagus and place it in boiling salted water with a little butter. Blanch for about 4 minutes. Then immediately place it in ice water. Peel the mango and cut 3 wedges per serving. Fillet the orange. Reserving the juice. Arrange the mango wedges and orange segments decoratively on plates. Cut the salmon into thin slices. Mix a marinade of lemon juice, rice vinegar, soy sauce, sesame oil, veal stock, and pepper and marinate the salmon slices in it for 5 minutes. Heat the peanut oil and add the asparagus to the hot oil. Sear, turning frequently. Then add the orange juice, soy sauce, sesame oil, and butter and season with salt and pepper. Simmer briefly, turning constantly. Place the asparagus on top of the mango wedges and orange segments, pour the stock over them, and spread the drained, marinated salmon over the asparagus.