Asparagus with Salmon Trout and Nut Vinaigrette

Ingredients

• 600 g stalk broccoli (or substitute with broccoli or green asparagus)
• 60 g peeled almonds
• 1 tsp coriander seeds
• 0.5 untreated orange
• 1 Spring onion
• 1 red chili pepper
• 4 tbsp olive oil
• 1 tsp Honey
• Salt
• black pepper (freshly ground)
• 250 g smoked salmon trout

Instructions

1. 1.

   Wash, trim, and cut off the tough ends of the broccoli; place in a steamer basket. Steam in a covered pot for about 5 minutes until al dente.

2. 2.

   Toast the almonds with coriander seeds in a dry pan until fragrant. Remove and roughly chop the almonds. Wash the orange hot, zest its peel, and squeeze half the fruit to extract juice. Clean and slice the spring onions into thin rings. Rinse, deseed, and finely chop the chili pepper. Combine the almonds, coriander seeds, orange zest, spring onions, and chili in a bowl. Whisk in olive oil, orange juice, and honey; season with salt and pepper.

3. 3.

   Tear the salmon trout fillets into bite-sized pieces and arrange them over the steamed broccoli. Drizzle the vinaigrette on top and serve immediately.