Asparagus, ham and butter sauce is perfect to serve with Norwegian salmon. This recipe is a nice option when expecting guests.
Preheat the oven to 90 °C.
Scrape the shells of the salmon skin, cut it into portions and make small incisions in the skin.
Heat oil in a frying pan and add the salmon skin down. gently press the salmon down so it doesn't bend.
Fry the salmon until almost cooked through and the skin is crispy. Turn the fish and fry for a couple of seconds on the other side.
Cut each tomato in half and place on a bking tray iwth flat side facing up.
Sprinkle with a little salt and sugar, and bake in the oven for 20-25 minutes.
Reduce the cream to approx. one third remain.
Dice the butter and whisk into the cream a little at a time. The sauce must not be cooking.
Season with lemon juice, salt and pepper to taste.
Turn up the oven to 200 °C.
Peel asparagus and place in an oven-proof dish. Drizzle with olive oil, and season with salt and pepper.
Lay slices of ham over and bake the asparagus in the oven for 10-12 minutes until the ham is crispy and asparagus is tender.
Crush the ham over the asparagus when serving.
Serve the salmon with oven-baked tomatoes, butter sauce and asparagus with ham.