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🍽️ Asparagus salad with avocado and salmon

703 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 2 tbsp coarse-grained mustard
• 2 tbsp butter
• 2 tbsp breadcrumbs
• salt
• pepper (from the mill)
• 500 g salmon fillet (kitchen-ready, skinless)
• 2 tbsp lemon juice
• olive oil
• 1 bulb fennel
• 3 tomatoes
• 1 handful young spinach leaves
• 300 g green asparagus
• 3 slices white bread
• 2 tbsp butter
• 2 tbsp lime juice
• 0.5 tsp coarse-grained mustard
• 0.5 tsp liquid honey
• 1 tsp finely grated parmesan
• 2 ripe avocados

Instructions

1. 1. Switch the oven to the grill function and preheat it.
2. 2. Peel the garlic clove and chop it finely.
3. 3. Mix the chopped garlic with the mustard, butter, and breadcrumbs.
4. 4. Season the garlic mixture with salt and pepper.
5. 5. Rinse the fish under running water.
6. 6. Pat the fish dry with a kitchen towel.
7. 7. Salt and pepper the fish to taste.
8. 8. Drizzle some lemon juice over the fish.
9. 9. Heat two tablespoons of oil in a hot pan.
10. 10. Fry the fish on all sides until golden brown.
11. 11. Spread the mustard-garlic mixture evenly over the fish.
12. 12. Place the fish under the hot grill.
13. 13. Gratin the fish until the surface is golden brown.
14. 14. Wash the fennel under running water.
15. 15. Remove the outer leaves and the hard base from the fennel.
16. 16. Cut the fennel into quarters.
17. 17. Cut the fennel into very thin strips.
18. 18. Pour boiling water over the tomatoes.
19. 19. Shock the tomatoes immediately with cold water.
20. 20. Remove the skin from the tomatoes.
21. 21. Cut the tomatoes into quarters.
22. 22. Remove the seeds and the hard core from the tomatoes.
23. 23. Cut the tomato flesh into thin strips.
24. 24. Wash the spinach under running water.
25. 25. Remove coarse stems or wilted leaves from the spinach.
26. 26. Spin the spinach dry.
27. 27. Peel the lower third of the asparagus stalks.
28. 28. Cut off the woody ends of the asparagus stalks.
29. 29. Cut the asparagus stalks into pieces about six centimeters long.
30. 30. Blanch the asparagus in boiling salted water for about eight minutes.
31. 31. Remove the asparagus from the water.
32. 32. Shock the asparagus immediately with cold water.
33. 33. Let the asparagus drain well.
34. 34. Cut the crust off the bread.
35. 35. Cut the bread into small cubes.
36. 36. Melt two tablespoons of butter in a hot pan.
37. 37. Fry the bread cubes in the butter until golden brown.
38. 38. Remove the bread cubes from the pan.
39. 39. Place the bread cubes on kitchen paper to absorb excess fat.
40. 40. Lightly salt the bread cubes.
41. 41. Put the lime juice in a bowl.
42. 42. Whisk the mustard, honey, and parmesan with the lime juice.
43. 43. Stir the oil into the dressing mixture.
44. 44. Season the dressing with salt and pepper to taste.
45. 45. Cut the avocados in half lengthwise.
46. 46. Remove the pits from the avocado halves.
47. 47. Carefully press the flesh out of the shell.
48. 48. Cut the avocado flesh into thin wedges.
49. 49. Mix the avocado with the tomatoes.
50. 50. Add the spinach to the mixture.
51. 51. Add the asparagus to the mixture.
52. 52. Add the fennel to the mixture.
53. 53. Add the croutons to the mixture.
54. 54. Take the salmon out of the oven.
55. 55. Break the salmon into bite-sized pieces.
56. 56. Mix the salmon with the salad.
57. 57. Arrange the salad on plates.
58. 58. Drizzle the dressing over the salad.
59. 59. Serve the salad.

Nutrition per serving

• kcal: 703
• Protein: 34 g · Fett/Fat: 48 g · Carbs: 33 g