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Green asparagus with salmon and orange sauce | > – Guide – Cooking

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Green asparagus with salmon and orange sauce |  > – Guide – Cooking


Heat the orange juice and let it reduce by about a third. Press garlic cloves. Wash the orange, dry it and use a chaser to remove fine strips from the peel. Squeeze out the juice and add it to the orange juice.

Cut off the lower ends of the asparagus generously and, if necessary, peel a little at the bottom. Heat butter and a little olive oil in a non-stick pan. Add the asparagus and the crushed garlic cloves and fry over medium heat for 2-3 minutes. Add salt, sugar and turn occasionally.

Remove the asparagus from the pan and add the reduced orange juice. Add broth and orange peel. Let the stock boil down a little, then put the asparagus back in the pan. Add 1 piece of butter and cook the asparagus in the stock for another 2-3 minutes.

Clean the salmon well, cut it into 0.5 cm thick slices and season lightly with salt. Put a few drops of oil in a pan and fry the salmon slices, then turn them immediately. Fry for a maximum of 1 minute. The fish should still be nice and pink and glassy inside.

Roast the breadcrumbs in a pan without fat until golden brown. Cut mint leaves into fine strips.

Place the asparagus on a plate and drizzle generously with the stock. Place the salmon pieces on top. Drizzle everything with olive oil and lemon juice and sprinkle with breadcrumbs and mint.

Further information

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THE! | April 14, 2024

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