White Asparagus and Strawberry Salad with Vanilla Kissed Salmon Steaks
By Meeta K. Wolff
Prep Time: 20 min
Total Time: 45 minutes
For the baked salmon
- 4 Salmon steaks
- 1 lime, juice and zest
- 2 tablespoons red/pink peppercorns
- 2 vanilla beans
- 1 star anise
- ½ tablespoon coriander seeds
- ½ tablespoon juniper berries
- Coarse Fleur de sel
- 4 pieces of parchment paper that are large enough to wrap the salmon in
- 1-2 tablespoons olive oil
Asparagus and strawberry salad
- 1 kg white asparagus, peeled and blanched in water for 5 minutes (once again if your asparagus is thicker this may take a few minutes longer)
- 250g fresh strawberries, sliced
- 100g radishes, sliced
- Radish sprouts
- 1 bunch Dill
- ½ tablespoon juniper berries
- 2 tablespoons Dijon mustard
- 1 tablespoon raw honey
- 8 tablespoons olive oil
- 6 tablespoons white Aceto balsamic vinegar
- 1 tablespoon pumpkin seed oil
- Fleur de sel and pepper to taste
- 8 quail eggs
- Preheat oven to 180 degrees C. Using a mortar and pestle grind together the peppercorns, coriander seeds, juniper berries and star anise. I like my mixture coarser but you can vary the degree of coarseness as to your own liking. Cut open the vanilla beans and scrape out the seeds. Add this and the lime zest to the spice mixture and give a few more grinds from the pestle to mix it in well. Cut each of the empty bean in half and set aside.
- Place each salmon steak on a piece of parchment paper and drizzle each steak with some of the lime juice, then brush generously with some olive oil. Sprinkle with salt, and then rub with the peppercorn-vanilla spice mixture. Place half of the vanilla bean on top of each steak, then wrap each in a parcel making sure it is nicely covered.
- Transfer the parcels to a baking tray and bake in the oven for approx 10-15 minutes depending on the thickness of the steaks (this can take up to 20 minutes if your steaks are thick).
- For the salad start by making the vinaigrette for the salad. Grind the juniper berries in a spice grinder or using a mortar and pestle. In a clean jar which has a tight lid add the mustard, honey, olive and pumpkin seed oil, vinegar and the ground juniper berries and finally salt and pepper to taste. Close the jar with the lid tightly and give it a good shake – until the vinaigrette has thickened. Set aside while you prepare the salad.
- Place the warm asparagus on a large platter, distributing the strawberry and radish slices over the asparagus. Quickly but gently, fry the quail eggs.
- Drizzle the vinaigrette over the salad, sprinkle the radish sprouts and dill then place the eggs over the top and serve this with the salmon steaks.
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