Salmon with Asparagus

Ingredients

• 250 g long grain rice
• Salt
• 1 Shallot
• 1.5 tbsp MinusL butter (for the pan)
• 80 ml fish stock (or vegetable broth)
• 120 g low-fat milk (3.8%)
• 200 g gemelli pasta
• pepper (ground)
• 2 tsp lemon juice
• 4 Salmon fillets (about 125 g each)
• 500 g Green Asparagus
• 2 tbsp plant oil
• basil (for garnish)
• radishes (for garnish)
• 1 handful lamb's lettuce (for garnish)

Instructions

1. 1.

   Cook the rice in twice the amount of lightly salted water for about 20 minutes.

2. 2.

   For the sauce, peel and finely dice the shallot, then sauté it in 1 tbsp hot butter while stirring. Add the stock and bring to a boil. Stir in the milk, add the herb cream cheese, and season with salt, pepper, and a splash of lemon juice. Let it reduce slightly if desired or add more stock.

3. 3.

   Wash the salmon, pat dry, and drizzle with 1-2 tsp lemon juice. Wash the asparagus, trim the tough ends, and cook in plenty of salted water with 1 tsp butter and a splash of lemon juice for 7-8 minutes until al dente. Fry the salmon in hot oil in a pan for about 4 minutes on each side to keep it juicy.

4. 4.

   Drain the asparagus and let it drain. Arrange the fish on plates, pour the sauce over it, place the rice and asparagus beside it, and garnish with basil. Serve with radishes and lamb's lettuce if desired.