recipes
Fresh asparagus and feta salad with mustard and honey glazed salmon
2023-04-26
Ingredients
For the salmon
- 2 tbsp mustard sauce with honey (Thomy)
- 1 tsp extra honey
- Salt and pepper to taste
- Drizzle olive oil
- 2 salmon fillets, skinned and trimmed
For the salad
- 1 bunch fresh asparagus, trimmed and chopped
- 1 large cup frozen peas, defrosted (Emborg)
- 100g crumbled feta cheese (Emborg)
- 2 tbsp chopped fresh mint and dill
- ½ red onion, finely sliced
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste
- Juice and zest ½ lemon
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Method
Start this recipe with the salmon. Season with salt and pepper, drizzle with oil and quickly panfry on both sides to brown. Remove from the pan, brush over the honey and mustard sauce, drizzle with honey and place onto a baking tray. Continue to cook in the oven at 200°C for 7-8 minutes or to your liking. Meanwhile, bring a pan of water to the boil and quickly cook the peas for 2-3 minutes. Turn off the heat, add in the trimmed asparagus and blanch for 1 minute. Quickly drain away the hot water and add in the mint and dill, olive oil, lemon juice and zest, sliced onion, crumbled feta and season with salt and pepper. Mix together well and serve into 2 deep pasta bowls. Place the mustard glazed salmon on top and serve immediately.
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