Grilled Salmon with asparagus & blueberry sauce

Updated: May 24, 2020

Difficulties: Medium

Preparation: 30 Minutes

Cooking: 30 Minutes

Portion: 4 Persons


Salmon fillet 800 g

Asparagus 200 g

Black Pepper 1 pinch

Sesame oil 10 g

Salt up to a pinch

For the Blueberry sauce

Blueberry 250 g

Yogurt white 50 g

Milk 20 g


First start to boil the asparagus with a pinch of salt having them cover fully for about 15 minutes. Check with fork and let them be a little harder in order to be grilled right after.

For the blueberry sauce, take the blueberry wash them carefully with running water and dry them up, once dry place them in a mixer with plain yogurt and milk. Mix them well and once the cream is ready place them aside on a bowl.

At this point, go back to the asparagus, place them in a pot with a sesame oil and grilled them for about 5 minutes once done, switch to salmon: remove the bones from the bones if are present; then divide the salmon into fillets.

Lightly brush each fillet with oil then salt & pepper to taste, then sear the Norwegian salmon fillets on a hot grill, it will take five minutes to cook in total, turning it halfway through cooking on the other side.

Once ready, serve the grilled salmon with the bed of asparagus and with the Blueberry sauce on the side.

Enjoy & Share It!

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