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Finest Smoked Salmon with Asparagus and Lemon Pesto

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Finest Smoked Salmon with Asparagus and Lemon Pesto

The perfect finest smoked salmon with asparagus and lemon pesto recipe with a picture and simple step-by-step instructions.

  • 300 g Asparagus green
  • 1,5 Pc. Garlic cloves
  • 75 g Pine nuts
  • 225 ml Sunflower oil
  • 1,5 tbsp Lemon juice
  • 0,75 Pc. Lemon zest
  • 75 g Parmesan
  • 6 leaf Basil
  • 6 leaf Fresh smooth parsley
  • 0,75 tbsp Chives
  • 750 g Salmon fillet
  1. Cut away the woody end of the green asparagus and peel the lower third. Cook the asparagus in plenty of salted and boiling water for 3 minutes and rinse in water with ice cubes. After cooling off completely, remove the asparagus from the water, pat dry and mix with the remaining ingredients.
  2. Prepare the charcoal kettle grill. Fill the smoking box with smoking chips. Place the box on the coal. Place the salmon skin side on the grid. Depending on the thickness of the fillet, smoke with the lid closed for 20-30 minutes.
Dinner
European
finest smoked salmon with asparagus and lemon pesto

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Written by John Myers

Professional Chef with 29 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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