Asian-style asparagus and wild salmon pan

Ingredients for 2 servings:

• 250 g wild salmon fillet(s)
• 500 g asparagus, green
• 150 g red pointed peppers
• ½ bunch of spring onions
• 1 tbsp tamarind paste
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 2 garlic cloves
• 2 cm ginger
• 1 tbsp powdered sugar
• salt and pepper
• chili powder
• 1 tbsp sesame oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

suitable for a low-carb diet

For the marinade, mix the tamarind paste, fish sauce, soy sauce, and powdered sugar until smooth. Grate in the garlic clove and ginger or press them through a garlic press, and season with salt, pepper, and chili powder. Rinse the wild salmon fillets in cold water, pat dry, cut into approximately 2 x 2 cm cubes, and toss with the marinade. Let marinate in the refrigerator for at least 1 hour. Meanwhile, prepare the vegetables. Peel the asparagus if necessary, snap off the woody ends, and cut into approximately 3 cm long pieces. Halve the pointed peppers lengthwise and into fine strips. Slice the spring onions diagonally into 0.5 cm wide rings. Heat a pan with sesame oil and fry the asparagus pieces and onion rings until hot. Lightly salt and cook with the lid closed on high heat for about 7 minutes, stirring occasionally. Add the pepper strips to the pan and continue frying until all the asparagus pieces have the desired bite. Push the vegetables to the side in the pan, add the fish cubes along with the marinade, and fry them vigorously. Finally, combine the fish, vegetables, and marinade and season with salt and pepper.