Grilled Salmon with Green Asparagus, Scallions and Rice

Ingredients

• 250 g long grain rice
• Salt
• 600 g salmon fillet (ready to cook, skinless)
• 2 tbsp lemon juice (for drizzling)
• Pepper (freshly ground)
• butter (for basting)
• 400 g green asparagus
• 1 bunch scallions
• 20 g butter
• 2 tbsp freshly chopped parsley
• a splash of lemon juice
• 1 tbsp pink peppercorns
• 1 untreated lemon (cut into wedges)

Instructions

1. 1.

   Cook the rice in 500 ml boiling salted water until tender. Rinse and pat dry the salmon, cut into four equal portions, drizzle with lemon juice, season with salt and pepper, then grill over medium heat until golden brown on both sides, basting occasionally with butter.

2. 2.

   Peel the lower third of each asparagus spear, trim the woody ends, and blanch in boiling salted water for 7 minutes. Blanch the scallions for 2 minutes. Drain and shock in cold water, then pat dry. Slice the asparagus heads into thin wedges. In a pan melt butter, sauté the scallions with the asparagus briefly while turning them. Add the rice and parsley, season lightly with salt and pepper, adjust with lemon juice, and plate. Top each dish with a salmon piece, sprinkle crushed pink peppercorns, and garnish with lemon wedges.