Ingredients

• 4 pieces of salmon filet
• 4 cups (8 dl) water
• ½ onion, quartered
• 1 teaspoon salt
• 3 white pepper corns
• 1 bay leaf
• Several lettuce leaves or fresh spinach leaves
• 4 ounces fresh mushrooms, sliced
• 4 ounces fresh green asparagus
• 3 tablespoons white wine vinegar
• 3 tablespoons honey
• ½ teaspoon Wasabi

Method

In a large saucepan bring the water, onion, salt, pepper corns and bay leaf to a boil and boil for 5 minutes. Reduce heat, add the salmon in one layer and simmer for 3 minutes. Remove the saucepan from the heat and let the salmon cool in the saucepan.

Trim the ends of the asparagus and discard the hard parts of the stem. Divide the lettuce or spinach leaves, sliced mushrooms and trimmed asparagus on four plates. Remove the skin from the salmon and break each filet into 3-4 pieces for each plate. Stir together the white wine vinegar, honey and wasabi and pour in equal portions over the salad. Season with a little coarse sea salt and garnish with a little parsley. Serve as a lunch salad or starter with toasted pita bread or a good Italian bread.

Notes

The combination of spinach or lettuce leaves, fresh mushrooms, fresh asparagus and wasabi dressing gives the crispy vegetables a refreshing taste of and a reminder that summer barbecues are coming up.