Grilled salmon with asparagus
Ingredients (4 pax)
• 1.5 lbs. fresh salmon fillets
• 2 tablespoons of Extra Virgin Olive Oil from Spain
• 16 thick green asparagus
• pepper
• salt
• 2.5 tablespoons of Extra Virgin Olive Oil from Spain
For the yogurt sauce
• 1 very creamy yogurt
• 1 tablespoon Extra Virgin Olive Oil from Spain
• 1 bunch of dill
• Juice of ½ lemon
• salt
Preparation
1. Prepare the yogurt sauce by mixing a tablespoon of Extra Virgin Olive Oil from Spain, the yogurt, lemon juice, salt and dill in a bowl, beat together with a whisk and put aside until it is ready to serve.
2. Create thin shavings of asparagus using a peeler (save a few of the tips for garnish). Sauté them using two tablespoons of Extra Virgin Olive Oil from Spain, salt and pepper.
3. Brush the salmon with two tablespoons of Extra Virgin Olive Oil from Spain this avoid the salmon to get sticked in the pan, brown it for around 5 minutes on the first side and 3 minutes on the other side, depending on how thick the fillets are. You can prevent the fillet from breaking apart, flip it using a large spatula.
Presentation: You can serve the salmon with the shaved asparagus and yogurt sauce. If you want, you can also serve the tips along with the shavings.