Grilled salmon in a yogurt-dill sauce with green asparagus and sweet potato fries
1 sweet potato
1 bunch green asparagus
1 salmon fillet
For the sauce:
4 tbsp. yogurt
1 bunch dill, chopped
Grilled salmon and green asparagus, delicious in a yogurt-dill sauce. Serve this dish with sweet potato fries.
Wash the sweet potato and cut into slices, then into strips (fries).
Blanch the asparagus and grill on the grill pan together with the salmon fillet.
Make the yogurt-dill sauce by mixing the yogurt and dill well.
First fry the sweet potato fries at 120°C, then remove, allow to cool, and then fry again at 200°C until golden brown.
Butternut squash mayonnaise goes great with sweet potato fries!
Peel the butternut squash and cut into slices. Boil these in a little water for 15 minutes until tender. Drain and puree with a mixer. Mix the puree with 2 to 3 tbsp. mayonnaise, a sprinkle of curry powder and season with salt and pepper.
A bit of oven-dried prosciutto or raw ham pairs deliciously with the salmon.