Quick to make and even faster to eat!
Cut the salmon across the filet into slices about twice the width of the asparagus, or wider if you prefer.
Salt the salmon lightly and fry in butter and olive oil until just done, flipping the pieces so all sides are browned a bit. Remove and let cool. Refridgerate.
Cook asparagus until tender. Immediately drain and thoroughly chill with cold running water until it is cold. This retains the colour. Drain and refridgerate.
For the mayonnaise, blend together the ingredients until smooth. Adjust lemon juice to taste. If too much is added, add a small amount of sugar until correct. If too thick, add more olive oil.
For serving, warm the baguette and slice. Arrange salmon and asparagus on a plate as you desire. Drizzle on some of the the dressing and serve.
Makes a lovely light summer lunch.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (294g) | ||
Recipe Makes: 4 | ||
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Calories: 493 | ||
Calories from Fat: 354 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.3g | 52 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 16.8g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 136.4mg | 42 % | |
Sodium 119.8mg | 4 % | |
Potassium 744.2mg | 20 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 4.2g | ||
Protein 29.3g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 493
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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