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Salmon fillet with garlic-Dijon-mustard sauce and green asparagus

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Ingredients for 4 servings:

  • 500 g asparagus, green
  • 4 salmon fillets without skin
  • 3 garlic cloves
  • 1 tsp cornstarch
  • ½ cup of cream, approx. 100 ml
  • 2 tbsp Dijon mustard
  • 1 tsp honey
  • ½ cup vegetable broth, approx. 100 ml
  • 1 tbsp, heaped dill, chopped
  • Salt and pepper, black from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

easy and fast

Clean the asparagus, peel the garlic, and finely chop it. Blanch the asparagus in boiling salted water for a few minutes. Wash the salmon fillets, season with salt and pepper, and fry them in a non-stick pan. Meanwhile, sauté the garlic in a pan and deglaze with the cream and stock. Stir in the mustard and honey, then carefully mix in the cornstarch. Bring the sauce to a gentle boil and finally add the dill. Season to taste with salt and pepper. Finally, briefly fry the asparagus in a pan and serve with the salmon and the sauce.

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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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