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Ingredients
Ingredients- 4 fresh salmon fillets
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Svansø Virgin olive oil
- 1 organic lemon
- 1 kg small new potatoes
- 1 jar sun-dried tomatoes
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1 bottle Svansø dijon vinaigrette
- 1 glass of garlic in balsamic vinegar
- 500 g green asparagus
- 1 package sliced bacon
- Lemon and fresh dill for garnish
Preparation
Preparation1. Marinate the salmon with the lemon/olive oil and leave to marinate for ½ hour.
2. Clean the potatoes and boil them until tender.
3. Cool the potatoes in cold water and halve them.
4. Drain the sun-dried tomatoes and garlic and mix them with the potatoes and an appropriate amount of Svansø dijon vinaigrette.
5. Cut the bottom part of the asparagus and wrap them 3 by 3 with bacon.
6. Grill the asparagus and salmon fillets, first grilling for 5 minutes on the skin side and then for 2 minutes on the flesh side.
7. Arrange the dijon potatoes, salmon and asparagus, and garnish with lemon wedges and dill.
Product in the recipe
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