Salmon Carpaccio with Asparagus Salad and Arugula
Peel the asparagus, then boil in salted water with the sugar for 20 minutes until al dente. Remove from the water, and let cool. Slice the asparagus on a bias. Mix the asparagus with 1 tablespoon of dill, the lemon juice, and 1 tablespoon of grapeseed oil. Season to taste with salt.
Rinse and trim the arugula, then tear into bite-sized pieces.
Mix the remaining oil with the vinegar, 2-3 tablespoons of the asparagus cooking water, remaining oil, honey, and the mustard. Mix together with an immersion blender. Add the remaining dill and season to taste with salt.
Rinse the salmon, pat dry, and thinly slice. Transfer to chilled plates, and top with the asparagus salad and arugula. Drizzle with the mustard sauce, and serve.