Norwegian salmon and asparagus is a classic combination. The asparagus is best when in season. Here both the salmon and asparagus is grilled.
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.
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.
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.
Serve grilled salmon with asparagus and salad on the side.