Lachs mit weissem Spargel

Salmon with white Asparagus and Coconut-Saffron Sauce

Pane-Bistecca

It’s asparagus season again and I’m in Switzerland! That means white asparagus MUST be on the table! We love it very much, but in Asia it’s crazy expensive! So, I cooked salmon with white asparagus and served it with a delicious saffron sauce.

A delight for us asparagus lovers!

Prep time

10 min

Cooking time

25 min

Portions

Total time

35 min

Ingredients

3 Salmon Fillets no skin
Olive Oil
Salt and Pepper
500 g Asparagus Tips
½ tsp Sugar
20 g Butter
1 small Onion, chopped
1 Garllic clove, chopped
20 g Butter
1 Broth Cube
1 can Coconut Milk
1 Bust of Saffron
little Cream
Cornstarch

Instructions

Step 1

Season the salmon fillets on both sides and place in a greased baking dish. Cook in the oven at 180 C degrees for 20 minutes.

Step 2

Meanwhile, cook the asparagus tips in salted water with the sugar, and 20 g butter until medium soft. Drain.

Step 3

For the sauce, melt the 20 g butter in a pan and fry the onion and garlic until translucent. Add the coconut milk, saffron and stock cube. Bring to the boil, then reduce the heat and simmer for 10 minutes. Add the cream and thicken with cornstarch if necessary.

Step 4

Place the asparagus on the fish fillets and pour the sauce over them.

Notes

I served it with boiled potatoes and sweet potatoes.

Salmon with white Asparagus and Coconut-Saffron Sauce