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🥤 Fresh salad with salmon, green asparagus, tomatoes and egg

365 kcal · 30 min · 4 servings

Ingredients

• 500 g green asparagus
• salt
• 400 g salmon fillet
• 100 ml dry white wine
• 100 ml fish stock
• 2 sprigs thyme
• 150 g mixed leaf salad (e.g. arugula and oak leaf)
• 0.5 cucumber
• 200 g cherry tomatoes
• 2 hard-boiled eggs
• 150 g sour cream
• 2 tbsp lemon juice
• 1 tbsp freshly chopped dill
• 1 pinch sugar
• pepper (from the mill)
• 1 tbsp chive rings

Instructions

1. 1. Peel the bottom third of the green asparagus stalks.
2. 2. Cut the asparagus stalks in half or thirds depending on their thickness.
3. 3. Cook the asparagus in salted water over low heat for about 10 minutes.
4. 4. Rinse the asparagus with cold water and let it drain well.
5. 5. Rinse the salmon briefly and cut it into cubes.
6. 6. Place the salmon cubes on a steamer insert.
7. 7. Bring the wine, meat broth, and thyme to a boil.
8. 8. Pour the liquid over the salmon and steam it for about 5 minutes with the lid on.
9. 9. Wash the leaf salad and remove tough stems.
10. 10. Spin the salad dry and tear it into small pieces.
11. 11. Peel the cucumber and shred it into thin slices.
12. 12. Wash the cherry tomatoes and halve them.
13. 13. Peel the boiled eggs and quarter them.
14. 14. Mix the sour cream with the lemon juice and dill.
15. 15. Season the dressing with salt, sugar, and pepper to taste.
16. 16. Decoratively arrange the asparagus tips around the edge of the bowls.
17. 17. Gently mix the leaf salad with the remaining asparagus, tomatoes, and cucumber.
18. 18. Fill the salad mixture into the bowls.
19. 19. Distribute the salmon cubes and egg quarters over the salad.
20. 20. Drizzle the salad with the prepared dressing.
21. 21. Sprinkle the finished salad with fresh chives.
22. 22. Serve the salad immediately.

Nutrition per serving

• kcal: 365
• Protein: 30 g · Fett/Fat: 21 g · Carbs: 8 g