Christmas menu main course: salmon fillet with mustard-dill and green asparagus
Preparation method
Preparation method:
- Finely chop the bunch of dill except for 4 beautiful branches, save these for garnish
- Sprinkle salmon fillets with salt and pepper
- Then rub with Marne Limburg mustard
- Sprinkle with the chopped dill
- Prepare the BBQ smoker or the smoker for the gas stove
- Smoke the salmon fillets in the smoker for about 5 minutes
- Grill the green asparagus in the grill pan with some salt and pepper until al dente
- Bake the salmon in the smoker at a core temperature of approximately 55 degrees Celsius
- Divide the green asparagus among the plates and place the salmon fillet half on the asparagus
- Garnish with a sprig of dill and the purple violets
Ingredients
(Needed for 4 people)
- 4 fresh salmon fillets of 150 grams
- 2 packages of small green asparagus
- 1 bunch fresh dill
- 1 jar of Marne Limburg mustard
- 1 box of purple violets
- salt and pepper
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