Salmon and Asparagus Farfalle
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
1
- Dressing
- 2 Tbsps Yogurt
- ¼ clove garlic cloves
- 1 pinch sugar
- ½ Tbsp lemon juice
- White pepper
- ½ Tbsp chopped parsley
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Small knife, 1 Measuring cups, 1 Wooden spoon, 1 Tablespoon, 1 Teaspoon, 1 Can opener, 1 Sieve, 1 Pot mit Deckel, 1 Bowl
Preparation steps
1.
Cook the farfalle according to the package instructions until al dente. Then refresh in cold water, drain and mix with 1 tsp oil.
2.
Wash, dry and dice the salmon. Heat the rest of the oil and fry the salmon for 2-3 minutes, turning occasionally, until golden brown. Remove from the heat and leave to cool.
3.
Peel the lower third of each asparagus spear, cut the spears in half and cook in boiling, salted water for 10-15 minutes, or until al dente. Refresh in cold water and drain.
4.
Peel the papaya, scrape out the seeds and dice the flesh. Mix all the salad ingredients and sprinkle with the dressing before serving.
5.
To make the dressing, mix the yoghurt with the pressed garlic, sugar, lemon juice and parsley and season to taste with salt and pepper.
