Ingredients
- Fresh orange juice 2–3 tsp
- Fresh lemon juice 1 tsp
- Orange peel ½ tsp
- Olive oil 6 tsp
- Bunch chives ½
- White asparagus 300 g
- Green asparagus 250 g
- Red chili pepper 1 small
- Filet of salmon 2 (200g each)
- Salt and pepper -
Steps
1. Mix together the orange juice, lemon juice and grated orange peel with a pinch of salt and pepper. Whisk in the olive oil. Finely chop the chives and add them to the mixture. Cover and leave the vinaigrette to steep for 1 hour at room temperature.
2. In the meantime, wash the asparagus, peel the wood-like outer skin and cut off the ends. Using an asparagus peeler, shave off fine slices of the asparagus. Combine with 2 tablespoons of the vinaigrette and season with salt and pepper. Core the chilli pepper and slice finely into small strips. Add to the asparagus and transfer the entire mixture to a suitable plate.
3. Season the fillet of salmon with salt and pepper. Place on top of the asparagus mixture on the plate with the flat side down. Cover and cook in the microwave at 650W for around 10 to 12 minutes. The salmon should be opaque in the middle once fully cooked. Drizzle the remaining vinaigrette over the top and serve.
