Looking for a dish that brings a touch of fine dining to your own table? This recipe combines salmon with fresh lemon and dill, a creamy white wine sauce with North Sea shrimp, green asparagus and vine tomatoes. Served with rice, it’s a meal that not only looks stunning but tastes amazing too.
Ingredients
2 salmon fillets | 1 lemon | 2 sprigs of fresh dill | 1 tsp pink peppercorns | 200 g green asparagus | 150 g vine tomatoes | 150 g North Sea shrimp | 200 ml dry white wine | 1 shallot | 1 garlic clove | 150 ml double cream | 150 g rice | Salt and pepper to taste | Olive oil
In a stainless steel cooking pot, bring plenty of salted water to the boil. Cook the rice according to the package instructions. Leave to rest with the lid on.
Make two cuts in each salmon fillet and insert thin slices of lemon and sprigs of dill. Season the fillets with salt, pepper and pink peppercorns. This gives both pieces of salmon a fresh and aromatic flavour.
Heat a splash of olive oil in a stainless steel sauté pan. Place the salmon skin-side down in the pan and fry for 3–4 minutes until the skin is crisp. Turn over and fry for another 2–3 minutes, depending on the thickness of the fillets.
In a stainless steel frying pan, heat a little olive oil. Add the green asparagus and cook for 4–5 minutes until tender-crisp. Add the vine tomatoes at the last moment so they warm through but keep their shape.
Heat a drizzle of olive oil in a stainless steel saucepan and gently fry the shallot and garlic. Deglaze with the white wine and let it reduce for 2–3 minutes. Stir in the double cream and let it simmer gently until the sauce thickens slightly. Finally, add the North Sea shrimp and warm briefly. Season to taste with salt and pepper.
Spoon the rice onto plates, place the salmon fillets next to it and arrange the asparagus and vine tomatoes around. Generously spoon the creamy white wine sauce over the salmon. Finish with an extra sprig of dill and a little lemon zest for freshness. Voilà, a dish that brings restaurant quality to your home table!
Tips for the perfect salmon with asparagus, creamy white wine sauce and rice
- Switch up the herbs: dill and lemon are classics, but tarragon or parsley also work beautifully.
- Cook with patience: leave the salmon undisturbed in the pan for perfectly crisp skin.
- Vary the vegetables: swap asparagus and tomatoes for courgette, peppers or spinach.
- Extra indulgent: add a knob of butter to the creamy white wine sauce for a richer taste.
With this recipe, you can effortlessly serve a refined fish dish at home. The combination of salmon, fresh lemon, creamy sauce and crisp vegetables makes it a dinner that always impresses. Perfect for a weeknight treat or a dinner with friends.
