Home Recipes Grilled salmon with asparagus and beurre blanc Grilled salmon with asparagus and beurre blanc 20-40 min Medium Party food Instructions Avoid the screen going to sleep Procedure Cut the salmon in half. Brush the fish with a little neutral oil and season it with salt and pepper. Then brush the asparagus with oil. Set them aside. Beurre Blanc: Finely chop the shallots and fry until soft in a little butter. Add white wine and reduce until the liquid is almost gone. Whisk in cold diced butter and pour in finely chopped chives. Season to taste with salt and pepper. For detailed instructions, see here: https://gladkokken.no/oppskrifter/beurre-blanc-fransk-hvit-smorsaus https://gladkokken.no/oppskrifter/beurre-blanc-fransk-hvit-smorsaus Place the salmon, seasoned side down, on direct heat for 2 minutes. Turn the fish over and finish cooking. Use the same time on the other side. Then grill the asparagus until it starts to colour but is still tender and tasty. To arrange the food, place some beurre blanc on the plate. Then add the asparagus and place the salmon neatly on top. Finish with some fresh parsley leaves and lemon zest. Now you have a fantastic summer dish!
