Asparagus with Salmon and Shrimp

Ingredients

• 1 Mango
• 0.5 Red chili pepper
• 1 Spring onion
• 2 tbsp freshly chopped coriander leaves
• 1 lime (juice and zest)
• 1 tsp brown sugar
• 500 g Green Asparagus
• 4 salmon fillets (about 120 g each)
• 8 large shrimp (deveined)
• 4 tbsp olive oil
• pepper (ground)
• 1 Garlic clove
• chili salt

Instructions

1. 1.

   For the salsa, peel the mango, cut around the pit and dice into small cubes. Wash the chili pepper, remove seeds and white membranes, and dice finely. Wash the spring onion, trim it, and slice thinly. Combine with the chili and coriander in the mango cubes. Rinse the lime under hot water, grate the zest and squeeze out the juice. Mix the juice with brown sugar into the salsa. Let it rest for about 30 minutes, season with salt before serving, and divide into four small bowls.

2. 2.

   Wash the asparagus, peel the lower third and cut off woody ends. Blanch in boiling salted water for about 4 minutes. Drain and set aside to dry.

3. 3.

   Preheat the oven to 100 °C fan.

4. 4.

   Rinse salmon and shrimp and pat dry. Sear salmon in a pan with 2 tbsp hot olive oil for about 1 minute on each side, season with salt and pepper. Transfer to the oven to finish cooking. Press garlic into the pan and cook shrimp in the remaining oil for 1–2 minutes while turning. Add asparagus, toss briefly, season both with chili salt and sprinkle lime zest. Place a few asparagus spears on flat plates, top with the translucent seared salmon and two shrimp each. Garnish with lime wedges and a drizzle of cooking oil. Serve with mango salsa.