Salmon with Asparagus

Ingredients

• 4 salmon fillets (200 g each)
• 1 large leek
• 1 bunch asparagus
• 0.5 bunch dill
• Salt
• Pepper (freshly ground)
• 2 limes (juice of one)
• 2 limes
• sesame oil
• 5 tbsp fish stock

Instructions

1. 1.

   Pat the salmon fillets dry with paper towels. Season with salt and pepper, then drizzle with lime juice. Let marinate covered for 30 minutes.

2. 2.

   Clean and wash the leek, cut it crosswise into quarters, then halve each piece lengthwise. In a heavy‑lidded pan with a steamer insert add the fish stock. Arrange the leek halves flat in the steamer, season lightly. Place the salmon fillets on top, scatter four dill sprigs over them, drizzle remaining lime juice, cover and steam for about 6 minutes over medium heat.

3. 3.

   Wash the asparagus, trim off woody ends, halve each spear, then blanch in plenty of salted water for about 10 minutes. Drain. Plate the cooked salmon with the leeks, arrange the asparagus on top, garnish with steamed dill sprigs. Drizzle each portion with 1–2 tbsp sesame oil and serve with a lime wedge.