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Asparagus and Potato Roast with Steamed Salmon (or with Baked Chicken Breast)

5 from 4 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 128 kcal

Ingredients
 

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 Red Onion
  • 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

Instructions
 

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.

Nutrition

Serving: 100gCalories: 128kcalCarbohydrates: 8.1gProtein: 20.1gFat: 1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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