Ingredients
Preparation
- Cut the salmon into servings and season with tandoor, salt and sugar.
- Place the fish on a warm grill with skin side down, and cover with a lid if you have.
- Leave the salmon on the grill until it has a light pink core, approx. 6 minutes.
Asparagus
- Peel the lower part of the asparagus and cook in salted water for approx. 2 minutes.
- Transfer them to ice water.
- Toss in a little olive oil and grill for approx. 3 minutes.
- Sprinkle with a little salt and pepper.
Salad
- Mix apple cider vinegar with sugar and stir until the sugar has dissolved.
- Add sour cream and mix well.
- Chop the salad, peel cucumber and cut into long strips with the peeler.
- Mix the salad and cucumber with the dressing right before serving.
Serving
- Serve grilled salmon with asparagus and salad on the side.