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Morgiana
White asparagus with salmon and lemon butter
White asparagus with salmon, lemon butter and dill.
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Ingredients
Directions
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Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
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Cook the asparagus in an asparagus pan in plenty of boiling water with salt 20-25 min. Leave in boiling water for 5 minutes.
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Cook the potatoes in a layer of water with salt in 8-10 min. Until done and drain. Clean the lemon, grate the peel and squeeze the fruit.
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Cut the dill finely. Drain the red salmon and divide into pieces.
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Heat the butter in a frying pan and let the lemon juice stand out for 3 minutes. Add half of the lemon zest.
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Season with salt and pepper. Spoon the asparagus and potatoes on large plates. Pour a dash of lemon butter over it.
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Divide the salmon over the asparagus. Sprinkle with the dill and the rest of the lemon zest. Serve the rest of the lemon butter separately.
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Nutrition
389Calories
Sodium27% DV650mg
Fat38% DV25g
Protein32% DV16g
Carbs8% DV25g
Fiber80% DV20g
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