Salmon Blueberries Asparagus And Mushrooms

All my recipes are for 2 servings

  • 6 oz (170 g) skinless, pin-boned salmon fillet
  • 2 tbsp sunflower oil
  • ½ teaspoon salt
  • ½ teaspoon turmeric powder
  • 1 teaspoon lemon pepper (salt free)
  • 8 white mushrooms
  • 2 spring onions
  • 1 teaspoon dried thyme and rosemary mix
  • 1 lemon
  • 1 cup (240 ml) crispy lettuce sliced
  • 10 cherry tomatoes
  • 1 small can (tin) cut spears of asparagus
  • 2 teaspoons balsamic glaze
  • ½ cup (120 ml) crème fraiche
  • 1 teaspoon chili paste
  • ½ teaspoon minced ginger
  • 4 tbsp blueberries

How to prepare:

Cut the salmon into 4 slices. Wash and pat dry the mushrooms. Cook the salmon and the mushrooms in a large non-stick pan with the oil. Use medium heat. Cook for 6 minutes and turn the salmon after first 3 minutes. Stir occasionally. Season the salmon with salt, turmeric powder and lemon pepper. Season the mushrooms with dried thyme and rosemary.

Wash and slice the lettuce. Divide the lettuce between two plates. Wash the tomatoes and cut them in half. Add on the lettuce. Divide the asparagus between the plates and season with balsamic glaze. Divide the salmon and the mushrooms between the plates. Squeeze the juice of 1 lemon on the salmon. Wash and cut the spring onions into thin slices and sprinkle on the plates. Mix the crème fraiche with chili and ginger. Add the lovely sauce on the salmon. Decorate with blueberries.

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