1. Preparing the Salmon and Asparagus:
- Begin by cleaning the asparagus and trimming off the tough ends. Blanche them briefly in boiling water for about 2-3 minutes, then shock in ice water to stop the cooking process and retain their bright green color.
- Pat the salmon fillet dry with paper towels. Season generously with salt and pepper. If desired, sprinkle some dill over the salmon for additional flavor.
- Heat a sufficient amount of olive oil in a deep fryer or a deep skillet to 350°F (175°C). Carefully place the salmon fillet in the hot oil and fry until the outside is crispy and golden, and the inside is cooked through, about 6-7 minutes, depending on the thickness of the fillet.
- Remove the salmon from the oil and let it drain on a paper towel. Briefly fry the blanched asparagus in the same oil until they are crispy, about 2 minutes.
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2. Making the Carrot-Avocado Salad:
- In a mixing bowl, combine the grated carrot and diced avocado. Add the lemon juice, a drizzle of olive oil, and season with salt and pepper. Gently toss everything together until well mixed.
3. Serving:
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