Pan-Seared Salmon on Green Asparagus

Ingredients

• 4 plum tomatoes
• Salt
• 1 tbsp White Wine Vinegar
• Pepper
• 4 tbsp grape seed oil (or linseed oil)
• 4 tbsp high-quality olive oil
• 4 sprigs tarragon
• a pinch of sugar
• 2 kg green asparagus
• Salt
• 4 slices salmon fillet (130 g each)
• Pepper
• 2 tbsp sunflower oil

Instructions

1. 1.

   For the vinaigrette, cut out the stems from the tomatoes and lightly score the skins. Blanch the tomatoes in sparkling boiling water for about 30 seconds, drain, shock with cold water, and peel off the skins. Quarter the tomatoes and remove the seeds. Place the seeds on a sieve with a pinch of salt, press to extract the juice, catching it; discard the remaining seeds. Cut the tomato slices into small cubes.

2. 2.

   Whisk the tomato juice with white wine vinegar and pepper. Beat in grape seed oil and olive oil with a whisk. Wash the tarragon, dry, remove leaves from stems, finely chop. Stir the tomato cubes and tarragon into the vinaigrette and season with salt, pepper, and a pinch of sugar.

3. 3.

   Wash the asparagus. Trim about 3 cm off the lower ends. Peel the lower third of each spear with an asparagus peeler. Bring plenty of salted water to a boil in a pot and cook the asparagus for 5–6 minutes.

4. 4.

   Meanwhile, season the salmon fillets with salt and pepper. Heat sunflower oil in a large skillet, sear the salmon fillets on both sides for 2–3 minutes each until they develop a nice brown color and remain slightly translucent inside. Drain the asparagus, let it dry, and divide among four plates. Place one salmon fillet on top of each plate and drizzle everything with the vinaigrette.