Asparagus Salad with Avocado and Salmon

Ingredients

• 1 clove garlic
• 2 tbsp coarse mustard
• 2 tbsp butter
• 2 tbsp breadcrumbs
• Salt
• black pepper (freshly ground)
• 500 g salmon fillet (ready to cook, skin removed)
• 2 tbsp lemon juice
• olive oil
• 1 bulb fennel
• 3 tomatoes
• 1 handful young spinach leaves
• 300 g green asparagus
• 3 slices white bread
• 2 tbsp butter
• 2 tbsp Lime juice
• 0.5 tsp coarse mustard
• 0.5 tsp liquid honey
• 1 tsp finely grated Parmesan
• 2 ripe avocados

Instructions

1. 1.

   Preheat the oven to grill mode.

2. 2.

   For the crust, peel and finely chop the garlic. Mix with mustard, butter, and breadcrumbs; season with salt and pepper.

3. 3.

   Wash the salmon, pat dry, season with salt and pepper, drizzle with a little lemon juice, and sear in a hot pan with 2 tbsp oil until golden brown on all sides. Spread the mustard mixture over the fish and finish under the grill until golden and gratinated.

4. 4.

   Meanwhile, wash, trim, quarter, and thinly slice the fennel, removing the tough core. Blanch the tomatoes, cool, peel, quarter, seed, and cut into thin strips. Wash, rinse, dry, and spin the spinach leaves.

5. 5.

   Peel the lower third of the asparagus, cut off woody ends, and cut stalks into 6 cm pieces. Blanch in boiling salted water for about 8 minutes. Cool, shock, and drain well.

6. 6.

   Remove crust from bread, cube it, and brown in a hot pan with 2 tbsp melted butter until golden. Drain on kitchen paper and lightly salt.

7. 7.

   For the dressing, whisk lime juice with mustard, honey, and Parmesan; fold in olive oil and season with salt and pepper.

8. 8.

   Halve the avocados, remove pits, gently squeeze flesh out of skins, and cut into thin slices. Toss with tomatoes, spinach, asparagus, fennel, and croutons. Remove salmon from oven, break into bite‑sized pieces, mix into salad, plate, and drizzle with dressing before serving.