INGREDIENTS
- 1¼ lbs salmon in portion pieces
- 5 oz. butter
- 2 tsp sambal oelek or chili paste
- 1¼ lbs green asparagus
- 5 oz. cherry tomatoes
- 2 tbsp olive oil
- 2 tbsp almonds, flaked or chopped
- 2 tbsp fresh thyme or fresh parsley
- salt
INSTRUCTIONS
- Start with melting butter over medium heat. Heat until it gets a nutty scent and turns a nice toasty-brown color. Stir occasionally and make sure it doesn't burn. Set aside but keep warm.
- Brush or thinly spread sambal oelek (or chili paste) all over the salmon. If you're using chili paste, dilute with water or oil, so it doesn't overpower the dish. 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 slice the tomatoes in half. 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 with a few sprigs of any fresh herb, freshly roasted almonds and a splash of browned butter.