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🍽️ Salmon Skewers with Sorrel Dip and Asparagus

481 kcal · 30 min · 4 servings

Ingredients

• 25 g sorrel (0.5 bunch)
• 0.5 lemon
• 100 g yogurt (0,3 % fat)
• 3 tbsp silken tofu (or crème fraîche)
• salt
• pepper
• 400 g white asparagus
• 1 bunch spring onions
• 300 g salmon fillet (skinless)
• 2 tbsp rapeseed oil
• 1 pinch coconut blossom sugar

Instructions

1. 1. Thoroughly wash the sorrel under running water.
2. 2. Spin the greens dry in a salad spinner.
3. 3. Remove the thick stems from the leaves.
4. 4. Roughly chop the sorrel leaves.
5. 5. Squeeze the lemon half to extract the juice.
6. 6. Place the chopped sorrel leaves into a tall container.
7. 7. Add the yogurt and tofu to the sorrel.
8. 8. Add one teaspoon of lemon juice.
9. 9. Season the mixture with salt and pepper.
10. 10. Puree everything until smooth using a hand blender.
11. 11. Wash the asparagus under running water.
12. 12. Peel the asparagus thoroughly with a vegetable peeler.
13. 13. Cut off the woody lower ends of the stalks.
14. 14. Slice the asparagus stalks diagonally into thin rounds.
15. 15. Set the asparagus slices aside.
16. 16. Wash the spring onions.
17. 17. Remove the dry tips and roots.
18. 18. Slice the spring onions into thin rings.
19. 19. Rinse the salmon fillet under cold water.
20. 20. Pat the salmon dry with kitchen paper.
21. 21. Cut the salmon into strips about two centimeters wide.
22. 22. Roll each salmon strip into a snail shape.
23. 23. Ensure the gray skin side faces inward.
24. 24. Secure each skewer with a toothpick.
25. 25. Season the salmon skewers with salt and pepper.
26. 26. Heat half of the oil in a large non-stick pan.
27. 27. Fry the asparagus slices over high heat.
28. 28. Fry the asparagus vigorously for four to five minutes.
29. 29. Season the asparagus with salt and pepper.
30. 30. Add a pinch of coconut blossom sugar.
31. 31. Drizzle the remaining lemon juice over the asparagus.
32. 32. Heat the remaining oil in a second pan.
33. 33. Fry the salmon skewers over high heat.
34. 34. Fry each skewer for two minutes on each side.
35. 35. Mix the spring onion rings into the asparagus.
36. 36. Fry the mixture for one more minute.
37. 37. Arrange the asparagus on a serving plate.
38. 38. Place the salmon skewers on top of the asparagus.
39. 39. Serve the dish with the sorrel cream.

Nutrition per serving

• kcal: 481
• Protein: 38 g · Fett/Fat: 28 g · Carbs: 17 g