Ingredients
Salmon
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Salmon, fillet (150 g portion) 1.5 kg
Vegetables
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Asparagus, green 40 pc
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Tomatoes, baby trestle 600 g
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Oil, olive 400 ml
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Salt
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Water
To Serve
Preparation
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Salmon
- If needed, remove the bones from the salmon using a pair of fish tweezers and clean any excess fat and skin off the fillet, cut steaks into 150 g portions.
- Season the salmon with KNORR Aromat and a portion of the olive oil.
- Preheat and large flat grill pan and lightly cook the salmon on both sides until the salmon is still pink and moist on the inside.
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Vegetables
- Blanch the asparagus in a large pot of boiling salted water until tender, but still retaining the bright green colour.
- In a large roasting tray place the tomatoes and season with a little olive oil and KNORR Aromat bake in a preheated oven (180 degree Celsius) until the skin starts splitting, remove from oven and set aside.
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To Serve
- Place the cooked asparagus and tomatoes on a large plate, place the grilled salmon on top and drizzle with the olive oil and KNORR Italian Glaze with Balsamic.
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Tip