Asparagus and Salmon Skewers with Bell Peppers

Ingredients

• 500 g Green Asparagus
• Salt
• 2 bell pepper halves (yellow and red)
• 600 g salmon fillet, ready-to-cook, skinless
• 1 Garlic clove
• 4 tbsp olive oil
• 1 tbsp freshly chopped coriander leaves
• black pepper from the mill
• a handful of young spinach, optional

Instructions

1. 1.

   Peel the lower third of the asparagus and cut the stalks into 3-4 cm pieces. Blanch in salted water for about 5 minutes. Shock in cold water and drain well.

2. 2.

   Wash the bell peppers, halve them, remove seeds, and cut into bite-sized pieces. Wash the salmon, pat dry, and cut into 2 cm cubes. Alternate threading asparagus, pepper, and salmon onto wooden skewers.

3. 3.

   Peel and finely chop the garlic. Mix with olive oil and coriander leaves. Brush the skewers with this mixture, season with salt and pepper, and grill for about 8 minutes, turning occasionally. Serve on a bed of spinach if desired.