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🍽️ Colorful Salad Platter with Asparagus, Salmon, and Toasted Bread

427 kcal · 30 min · 4 servings

Ingredients

• 2 handfuls mixed salad (e.g. corn salad, frisée, oak leaf)
• 150 ml buttermilk
• 2 tbsp herb vinegar
• salt
• pepper (from the mill)
• 1 tsp honey
• 750 g green asparagus
• 600 g salmon fillet
• 1 lime (juice)
• 2 tbsp rapeseed oil
• 4 slices toast bread
• 1 pinch chili flakes
• cress (for garnish)

Instructions

1. 1. Wash the salad greens thoroughly.
2. 2. Remove the tough stems and tear the leaves into bite-sized pieces.
3. 3. Dry the salad well by shaking it in a salad spinner or using your hands.
4. 4. Put the buttermilk, vinegar, salt, pepper, and honey into a small bowl.
5. 5. Whisk the ingredients vigorously with a fork or whisk until the honey is dissolved.
6. 6. Taste the dressing and add more salt or pepper if needed.
7. 7. Rinse the asparagus under running water.
8. 8. Cut off the woody, tough ends of the asparagus stalks.
9. 9. Bring a pot of salted water to a boil.
10. 10. Add the asparagus to the boiling water.
11. 11. Cook the asparagus for about 8 minutes until it is tender-crisp.
12. 12. Remove the asparagus from the water and let it drain.
13. 13. Rinse the salmon pieces under cold water.
14. 14. Pat the salmon dry with kitchen paper.
15. 15. Season the salmon with salt and pepper.
16. 16. Drizzle some lime juice over the salmon.
17. 17. Heat oil in a frying pan over medium-high heat.
18. 18. Place the salmon pieces in the hot pan.
19. 19. Sear the salmon on all sides for 1 to 2 minutes until golden brown.
20. 20. Remove the pan from the heat to let the salmon finish cooking in the residual heat.
21. 21. Place the toast slices into the toaster.
22. 22. Toast the bread until it is golden brown and crispy.
23. 23. Cut the toast slices diagonally in half.
24. 24. Arrange the toast halves on the serving plates.
25. 25. Distribute the washed salad over the toast.
26. 26. Place the drained asparagus next to or on top of the salad.
27. 27. Place the seared salmon pieces on the plate.
28. 28. Drizzle everything with the prepared dressing.
29. 29. Sprinkle some chili over the dish.
30. 30. Garnish with fresh cress.
31. 31. Serve the platter immediately.

Nutrition per serving

• kcal: 427
• Protein: 37 g · Fett/Fat: 23 g · Carbs: 16 g