Ingredients:
- salmon fillet
- fresh cucumbers
- tomatoes
- round radishes
- asparagus
- lemon
- Iecavnieks Rapeseed oil with lemon-coriander scent
- salt, pepper
- balsamic vinegar
Method:
Season the salmon fillet with salt and pepper, drizzle with Iecavnieks rapeseed oil with lemon-coriander scent and leave to marinate for 15-20 minutes.
Use the time to prepare the asparagus. Peel the ends starting from the roots up to a 1/3 of the spear if necessary. Bring water to a boil. Put the asparagus in boiling water and boil on low heat until ready (check with a fork, approximately 8-10 minutes). Place in a sieve to drain the excess water.
Grill the salmon for about 10 minutes. Serve the salmon on a plate with a lemon slice, fresh vegetables (cucumbers, tomatoes, radishes) and asparagus drizzled with balsamic vinegar.
