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🍽️ Juicy Salmon with Dill Buttermilk Dressing, Green Asparagus and Potato Mustard Cream

507 kcal · 30 min · 4 servings

Ingredients

• 600 g starchy potatoes
• salt
• 4 salmon fillets (125 g each)
• 2 tbsp olive oil
• pepper
• 1 tbsp lemon juice
• 1 bunch green asparagus (400 g total)
• 1 bunch dill (20 g total)
• 2 tbsp butter (15 g each)
• 1 tbsp rice flour (15 g each)
• 200 ml vegetable broth
• 300 ml buttermilk
• 1 tbsp mustard (15 g each)
• nutmeg

Instructions

1. 1. Peel the potatoes and rinse them thoroughly under running water.
2. 2. Cut the potatoes into bite-sized cubes.
3. 3. Place the potato pieces in a pot and cover them completely with salted water.
4. 4. Bring the water to a boil and cover the pot.
5. 5. Let the potatoes cook for 25 minutes over medium heat.
6. 6. Rinse the salmon fillets under running water.
7. 7. Pat the fillets dry with a kitchen towel.
8. 8. Place the fillets in a baking dish.
9. 9. Rub the fillets with one tablespoon of olive oil.
10. 10. Season the salmon with salt, pepper, and a splash of lemon juice.
11. 11. Preheat the oven to 150 degrees Celsius (convection 130 degrees Celsius or gas level 1 to 2).
12. 12. Place the dish in the oven and bake the salmon for 20 minutes.
13. 13. Wash the asparagus and trim it.
14. 14. Cut off the woody lower ends of the asparagus stalks.
15. 15. Peel the bottom third of the stalks.
16. 16. Heat one tablespoon of olive oil in a pan.
17. 17. Fry the asparagus over medium heat for 10 minutes, turning it occasionally.
18. 18. Season the asparagus with salt and pepper.
19. 19. Wash the dill and shake it dry.
20. 20. Pick off the fine dill tips.
21. 21. Set half of the dill tips aside.
22. 22. Finely chop the other half of the dill tips.
23. 23. Heat one tablespoon of butter in a pot.
24. 24. Stir rice flour into the butter.
25. 25. Whisk the mixture until smooth.
26. 26. Pour in vegetable broth while stirring constantly.
27. 27. Bring the sauce to a boil.
28. 28. Let the sauce simmer over low heat.
29. 29. Remove the pot from the heat.
30. 30. Stir 200 milliliters of buttermilk into the sauce.
31. 31. Season the sauce with salt and pepper.
32. 32. Fold the chopped dill tips into the sauce.
33. 33. Mash the cooked potatoes finely.
34. 34. Fold in the remaining buttermilk, mustard, and the rest of the butter into the mash.
35. 35. Season the mash with salt, pepper, and a pinch of freshly grated nutmeg.
36. 36. Divide the mash among four plates.
37. 37. Arrange the asparagus and salmon fillets on top of the mash.
38. 38. Drizzle the dill buttermilk sauce over the dish.
39. 39. Garnish everything with the remaining dill tips.

Nutrition per serving

• kcal: 507
• Protein: 34 g · Fett/Fat: 26 g · Carbs: 33 g