John Myers
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Asparagus and Potato Roast with Steamed Salmon (or with Baked Chicken Breast)
The perfect asparagus and potato roast with steamed salmon (or with baked chicken breast) recipe with a picture and simple step-by-step instructions.
for the asparagus and potato roast
- Olive oil
- 3 medium sized Potatoes, cooked, from the previous day, if possible new potatoes cooked in the skin
- 6 Rods Asparagus white
- 0,5 medium sized Onion, red
- 1 toe Young Konblauch
- 0,25 Hot peppers, green
- Salt, pepper, sugar
- 1 shot White wine
- 3 Stalk Coriander green
for the steamed salmon
- 150 g Salmon fillet, thawed fresh or frozen
- 150 g Butter
- 0,25 Hot peppers, red
- 0,25 Spring onion
- 1 disc Ginger
- Pink pepper berries
- 2 Stalk Coriander green
alternatively for the chicken breast
- 2 Stalk Olive oil
- 150 g Chicken breast fillet
- Salt pepper
- 1 piece Herb butter
for the asparagus and potato roast
- I first quarter the pre-cooked new potatoes lengthways. I cut the peeled asparagus into pieces about 5 cm long. I cut the red onion into wedges, the garlic and pepperoni into small slices. I pluck the leaves from the coriander green and roughly chop them.
- I heat some olive oil and first fry the potato wedges over medium heat. After a few minutes I add the asparagus pieces and the onion wedges and, at the very end, the garlic and pepperoni slices. I season everything with salt, pepper and a good pinch of sugar. Then I pour in a dash of white wine, really just a small shot, so that the liquid has evaporated again shortly after the addition. If the amount of liquid is too large, the potatoes will soak through. Finally, I add the coriander leaves and stir everything well again.
for the steamed salmon
- For the salmon fillet, I first cut the peppers and the spring onion into wafer-thin slices, grate the ginger and chop the coriander leaves. I put the salmon fillet in a steamer insert, top it with a few wafer-thin butter slices, the chilli and spring onion slices, the ginger, the coriander leaves and a few crushed pink pepper berries.
- In a saucepan I heat 2-3 fingers wide of water to the boil and insert the steamer insert. I let the salmon fillet cook for 10-12 minutes with the lid closed.
alternatively for the baked chicken breast
- I first preheat the oven to 160 ° C top and bottom heat. Then I heat some olive oil in a large, high pan, salt and pepper the chicken breast and sear it on both sides. I take them out of the pan, put them in a baking dish, top them with a piece of herb butter and let them simmer in the oven on the middle rack for 15 minutes.
Serving
- I put the asparagus and potato roast on a plate and …
- 7 …. serve it with the steamed salmon on top.
- 8 …. or alternatively with the sliced chicken breast.
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