Salmon Skewers with Asparagus & Sorrel Cream

Ingredients

• 25 g sorrel (0.5 bunch)
• 0.5 lemon
• 100 g yogurt (0.3% fat)
• 3 tbsp silken tofu (or crème fraîche)
• Salt
• Pepper
• 400 g white asparagus
• 1 bunch spring onions
• 300 g salmon fillet (skinless)
• 2 tbsp Rapeseed oil
• a pinch coconut sugar

Instructions

1. 1.

   Wash and dry the sorrel.

2. 2.

   Remove thick stems and roughly chop the leaves. Squeeze half a lemon.

3. 3.

   Place sorrel in a tall bowl, add yogurt, tofu, 1 tsp lemon juice, salt, and pepper. Blend with an immersion blender until smooth.

4. 4.

   Wash asparagus, peel thoroughly, and cut off woody ends.

5. 5.

   Cut asparagus spears at an angle into thin slices and set aside.

6. 6.

   Wash spring onions, trim, and slice into thin rings.

7. 7.

   Rinse salmon fillet, pat dry, and cut into 2 cm wide strips. Roll each strip inward with the gray side facing inwards, secure with toothpicks, and season with salt and pepper.

8. 8.

   Heat half the oil in a large non-stick pan over high heat. Sauté asparagus slices for 4–5 minutes until crisp. Season with salt, pepper, a pinch coconut sugar, and remaining lemon juice.

9. 9.

   Simultaneously, heat the remaining oil in another pan and sear salmon skewers on each side for 2 minutes over high heat.

10. 10.

    Add spring onions to the asparagus and cook for an additional minute. Plate salmon skewers alongside asparagus and serve with sorrel cream.