Vanilla-glazed salmon with asparagus salad

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Asparagus salad

1 kg asparagus, peeled and trimmed
4 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp chervil, chopped
Salt
Black pepper

Salmon

4 salmon fillets, each about 130 g
3 tbsp olive oil
1 vanilla pod, seeds
Place the asparagus in the perforated cooking tray. Steam (step 1). For the sauce, stir all the ingredients together well. Chop the asparagus and stir into the sauce while still warm.
Mix the olive oil and vanilla seeds together and brush over the salmon fillets. Put the salmon fillets together with the rest of the oil into a vacuum bag and vacuum seal it. Place the bag in the perforated cooking tray, put into the still warm cooking space and steam (step 4).
Steaming 90°C for 20 Mins
Prepare
Put the food in
Steaming 52°C for 25 Mins

Tips

As an alternative to vacuum sealing, the salmon fillets can be prepared as follows: Stretch cling film over a plate. Brush the cling film with oil, then lay the salmon fillets on top. Mix the olive oil and vanilla seeds together and brush over the salmon fillets. Cover the salmon fillets over with cling film. Place the plate on a cake rack and steam. Extend the cooking time by about 5 minutes.

Perforated cooking tray

Quantity Ingredient
2 tbsp apple cider vinegar
2 tbsp chervil
4 salmon fillets
1 kg asparagus
Salt
Black pepper
1 vanilla pod
7 tbsp olive oil

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