- 1¼ lbs 550 g salmon in portion pieces
- 5 oz. 150 g butter
- 1 - 2 teaspoons 1 - 2 teaspoons sambal oelek or chili paste
- 1¼ lbs 550 g green asparagus
- 5 oz. 150 g cherry tomatoes
- 2 tablespoons 2 tablespoons olive oil
- 2 tablespoons 2 tablespoons almonds, flaked or chopped
- 2 tablespoons 2 tablespoons fresh thyme or fresh parsley
- Start with melting butter over medium heat. Sauté until it starts getting a nutty scent and a nice toasty-brown color. Stir occasionally and make sure it doesn't get burnt. Set aside but keep warm.
- Brush or thinly spread sambal oelek (or chili paste) all over the salmon. If you're using chili, dilute with water or oil, so it doesn't become dominant. Salt generously.
- Fry for a few minutes on each side in a hot and spacious pan with a little olive oil.
- Cut the asparagus into 3-4 pieces and chop the tomatoes in halves. Fry for a few minutes in a pan with a little oil. Salt and pepper to taste.
- Serve the salmon on a bed of vegetables, a few twigs of any fresh herb, freshly roasted almonds and a splash of browned butter.
56-60°C (130-140°F) degrees is just the right inner temperature if you want to have the salmon juicy yet a bit more rare on the inside.
For great results, it’s important that the fish is not refrigerated or partially thawed but almost at room temperature when you are cooking it.
When you’re melting the butter, try using a pan with a light-colored bottom so you can keep track of the color easily.