Recipe

Pan Fried Salmon with Asparagus-Matcha Sauce & Blueberries

Name: Pan Fried Salmon with Asparagus-Matcha Sauce & Blueberries
Total time: 15 min
Yield: 2
Ingredients: 125 g Green Asparagus; 1 tbsp Apple Cider Vinegar; 50 g Avocado; 125 ml Vegetable Stock; 1 tsp Matcha; 75 ml Passion Fruit Juice; 1 tbsp Agave Syrup; 25 g Yogurt (vegan yogurt is also great); Salt & Pepper to taste; 2 Salmon Fillets à 120 g; 1 Lemon Grass; Garden Cress; Blueberries

Fish | Gluten-Free | Dairy-Free | Sugar-Free

Pan fried salmon with green asparagus matcha sauce it is today. As you can probably tell, the summer has arrived here in Berlin and so it has been more about summer recipes lately. A good summer dish for me is simple, easy and quickly made. It contains lots of vegetables, is fresh in taste and is not served too warm.

Asparagus-matcha sauce - the summer jus

The inspiration for this green asparagus-matcha sauce came from my friend and colleague, whose name is actually the same as mine. Ben likes to call a very similar sauce, “Summer Jus.” He is the talented chef at VOX Restaurant here in Berlin. His cuisine has a strong Asian influence and is bursting with spices and flavors. Ben has inspired me a lot for some of the recipes in my Bowl Stories cookbook. That’s what I love about being a chef, you get to meet so many different characters and styles and if you like to learn, you just have to open your eyes and ears. Ben has always liked to mix up a vegetable stock with herbs and then uses avocado to create a creamy binding. This base is totally variable and you can use cucumbers, herbs, juices, or just about anything else you have in mind. The sauce is enjoyed chilled or at room temperature and gives many summer recipes a fresh touch.

making asparagus-matcha sauce in a kitchen blender with black background

Quick salmon recipe

As mentioned earlier, this salmon recipe is as simple and quick as it gets. All you need is a good piece of salmon and vegans could serve a nice bulgur salad to accompany this summer sauce. All I did was to roast some green asparagus and blend it together with avocado and matcha powder. The tartness was added by a few fresh blueberries and that was it. I like to enjoy recipes like this during summer and beyond because there aren’t too many carbs in it, which would probably make me extremely tired in hot temperatures.

hands portioning salmon filet on a white board with black background

garden cress on concrete plate with black background

Recipe

Pan Fried Salmon with Asparagus-Matcha Sauce & Blueberries

2 Persons15 Minutes

Asparagus-Matcha Sauce

125 g Green Asparagus
1 tbsp Apple Cider Vinegar
50 g Avocado
125 ml Vegetable Stock
1 tsp Matcha
75 ml Passion Fruit Juice
1 tbsp Agave Syrup
25 g Yogurt (vegan yogurt is also great)
Salt & Pepper to taste

For the asparagus matcha sauce, wash the asparagus and cut off 4cm from the ends. Now sauté in a hot pan with a little oil until it takes color, then add the apple cider vinegar and remove from heat. Now finely puree the asparagus together with the remaining ingredients in a blender and then season with salt and pepper. Put the sauce in the refrigerator until serving and enjoy cold.

Serving

2 Salmon Fillets à 120 g
1 Lemon Grass
Garden Cress
Blueberries

Before serving, rinse the salmon and cut into two equal sized fillets. Slowly fry the salmon in a hot pan with a little oil on the skin side until crispy, reducing the heat by half when putting the salmon into the pan. Remove the pan from the heat, turn the salmon over and add lemongrass. Cook the salmon fillets in the pan only until the fish is cooked translucent (of course, it can be cooked longer if you desire). Then season with salt and arrange in a bowl. Pour a little green asparagus-matcha sauce, then sprinkle with cress and blueberries.