Tantalize your taste buds with Asian-inspired salmon & asparagus
This is my go-to dish during asparagus season. Creamy salmon drizzled with lemon juice, paired with delicious green stalks, creates an unparalleled combination. For such a meal, I prefer to skip heavy sides. A piece of toast or a fresh baguette, which I dip in the sauce formed during baking, is just enough.
Salmon with asparagus is a simple and classic combination. What sets this dish apart is the marinade inspired by Asian cuisine, which includes the five basic flavors: sweet, salty, sour, spicy, and umami. The dish gains lightness from slices of lemon and fresh herbs.
I choose green asparagus for the fish
Many people wonder which color of asparagus to choose. At markets and in supermarkets, you'll find white, green, and even purple stalks available. For me, the choice is simple—I usually opt for green, as it’s easier to prepare and works perfectly for frying, baking, and grilling. From white asparagus, I make a velvety cream soup or sauce for chicken.
Purple asparagus appears less frequently in the produce section because it's harder to cultivate. They must be picked at a precise time before they turn green. I choose them regardless of the price because they pair best in cold salads. Their taste is much sweeter and somewhat nuttier than green asparagus. There's no point in cooking such asparagus, as they turn green when exposed to heat.
Recipe for oven-baked salmon with asparagus
You can also prepare the fish and asparagus in the sweet and sour marinade on the grill.
Ingredients:
- Approximately 1.3 lbs of salmon fillet
- 1 bunch of green asparagus
- 1 lemon
- 2 tablespoons of light soy sauce
- 2 tablespoons of honey
- 1 tablespoon of wine vinegar
- 2 tablespoons of olive oil
- 2 cloves of garlic
- Salt and pepper
- Fresh herbs, such as parsley and thyme
Instructions:
- Prepare the asparagus by snapping off the woody ends, then wash and dry them on a paper towel.
- In a bowl, mix the marinade ingredients: soy sauce, honey, wine vinegar, olive oil, and finely chopped garlic. Season with salt and freshly ground pepper.
- Line a large baking sheet with parchment paper. Place the salmon fillets, cut into smaller pieces, on the sheet and put lemon slices on top. Place the asparagus alongside.
- Pour the marinade over everything and bake in an oven preheated to 400 degrees Fahrenheit for 15 minutes.
- During the last 3 minutes, turn on the grill function. Remove from the oven and sprinkle with fresh herbs.
