Salmon on carrot-ginger purée

 Salmon on carrot-ginger purée awesomely accompanied by green asparagus and cheesy potatoes!

This dish is perfect for guests that don’t take time too seriously – means you can prepare everything up to the point where fish, asparagus and potatoes meet in the oven. Then you have about 15 minutes (depends on the size of the fish) to make them feel bad for being late 😊

Here’s what you need!

    

For the salmon!

• 4 pieces of salmon with skin
• 2 tbsp olive oil
• 1 shallot (finely chopped)
• 1 tbsp minced garlic
• 2 tbsp minced ginger
• 4 lemon slices
• 500 g carrots, peeled and chopped into even pieces
• 200 ml vegetable stock
• 1 tbsp honey
• 1 tsp minced fresh thyme for the purée and some more fresh thyme for decoration
• Salt, pepper and lime juice to taste

For the rest!

• 800 g green asparagus (ends cut away and half way peeled)
• 2 big potatoes (cut in thin slices and boiled in saltwater)
• A handful of grated cheese
• 2 tbsp olive oil
• 1 tbsp honey
• 2 tbsp garlic butter

Here’s what you do!

• Fry the salmon on the skin side in hot oil for a minute and set aside
• Fry the shallot in olive oil, add ginger garlic, honey, salt, pepper and the carrots and saute for 2 minutes. Stir in the vegetable stock. Bring to a simmer, cover and cook until carrots are tender, about 15 minutes.
• Puree the mixture until smooth, try it and add salt, pepper, honey if necessary
• Put in a casserole and set the salmon on top of it, brush the fish with some olive oil and season it with salt and pepper, put the lemon slices on top and garnish with some fresh thyme
• Now blanch the asparagus, boil the potato slices and put them in a casserole
• Mix the garlic butter with honey, salt and pepper and brush it over the potatoes and asparagus, spread the cheese over the potatoes
• Put both casseroles in the oven (top- bottom heat, 180 °C, preheated) and cook for about 15 to 20 minutes
• Arrange on a plate with fresh lemon and thyme and enjoy!