40 ml of extra virgin olive oil
280 g of fresh smoked salmon cubes
Salt and black pepper to taste
200 g of green asparagus spears, blanched for 3 minutes and shocked in an ice bath for another 3 minutes, then cut into pieces
40 ml of extra virgin olive oil
280 g of fresh smoked salmon cubes
Salt and black pepper to taste
200 g of green asparagus spears, blanched for 3 minutes and shocked in an ice bath for another 3 minutes, then cut into pieces
Step 1
Heat a large non-stick skillet over medium heat
Add the olive oil
Season the salmon cubes with salt to taste, approximately 3 minutes
Step 2
Add the asparagus and cook briefly
To serve, sprinkle with salt and black pepper
Serve immediately.
