back home again. from a very green island to a very green plate. this makes a wonderful solo dinner.
in the oven
150 g fresh salmon
pinch of sea salt
dash of lemon juice
dash of olive oil
one small red onion cut in wedges
4-5 asparagus cut in half
rinse and cut of the hard ends of the asparagus, then cut in half. put the salmon on a quite large piece of oven foil. put a little bit of saffron, fennel seeds, chili flakes and a pinch of sea salt in a mortar and pound. spread on top of the salmon together with a few turns with the pepper grinder. drizzle some olive oli and honey/syrup on top. add the onion wedges and roll up the foil to make a small, closed package. put the package on a tray together with the asparagus and som olive oil. bake in the oven (225°c, 10-15 minutes depending on the thickness of the salmon). you might have to take out the asparagus a bit earlier than the fish, so keep an eye on it.
* a tip is to use this spice mix instead – it’s lovely.
a bunch of green leafs of choice (I used pot salad)
a few toasted walnuts
lemon olive oil
white balsamico vinegar
rinse the salad, half the avocado and then peel and cut it in slices. spread out the vegetables on a plate and add the salmon and asparagus. finish off with walnuts, lemon olive oil and balsamic vinegar.