Salmon fillet on a bed of asparagus with balsamic foam

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 432 Kcal, 35g Protein, 8g Carbohydrates, 27g Fat


  • Asparagus
  • 3 dl vegetable bouillon
  • 1 kg green asparagus, lower third peeled, cut diagonally into pieces approx. 4 cm long
  • Salmon
  • oil for frying
  • 4 salmon fillets with skin (approx. 150 g each)
  • 0.5 tsp salt
  • a little pepper
  • Balsamic foam
  • 2 tbsp balsamic vinegar
  • 1 dl white wine (e.g. Sauvignon blanc)
  • 1 fresh eggs
  • salt and pepper to taste
  • 1 fresh egg yolks

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  • Asparagus

    Bring the stock to the boil in a large pan. Add the asparagus, cover and cook for approx. 7 mins. until just soft. Remove, keep warm. Set aside 150 ml of cooking liquid.
  • Salmon

    Heat the oil in a non-stick frying pan, reduce the heat, fry the salmon fillets for approx. 2 mins. on each side, season and keep warm.
  • Balsamic foam

    Reduce the reserved cooking liquid and wine to approx. 150 ml, pour the reduction into a measuring cup. Place the balsamic, egg and egg yolk in a thin-sided bowl, suspend the bowl over a gently simmering bain-marie; the bowl must not touch the water. Mix well using the whisk on a hand mixer. Pour in the reduction a little at a time, whisking constantly until the mixture becomes foamy. Remove the bowl from the heat, briefly continue whisking, season. Plate up the asparagus and salmon, top with a little foam, serve the rest alongside.
  • Serve with:


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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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