- ½ bunch
Sorrel (about 25 g)
- 4 ounces
- 3 tablespoons
Silken tofu (or crème fraîche)
- 14 ounces
- 1 bunch
- 11 ounces
Salmon (without skin)
- 2 tablespoons
- 1 pinch
Rinse sorrel well and spin dry.
Remove any thick stems from sorrel and coarsely chop the leaves. Squeeze juice from lemon half.
Place sorrel in a tall vessel. Add yogurt, tofu and 1 teaspoon lemon juice; season with salt and pepper. Puree with an immersion blender.
Rinse asparagus, trim woody ends and peel stalks.
Thinly slice asparagus on the diagonal and set aside.
Rinse scallions, pat dry and slice thinly.
Rinse salmon, pat dry and cut into strips, about 2 cm (approximately 3/4 inch) wide. Place skinned side up on work surface and roll up each salmon piece from a short side and thread onto a wooden skewer. Season with salt and pepper.
Heat half the oil in a large nonstick pan over high heat. Cook asparagus until crisp-tender, 4-5 minutes. Season with salt, pepper, a pinch of sugar and the remaining lemon juice.
Meanwhile, heat the remaining oil in a small skillet over high heat. Cook salmon skewers until browned in spots, about 2 minutes per side.
Stir scallions into asparagus and cook until slightly wilted, about 1 minute. Serve salmon skewers on a platter along with the asparagus-scallion mixture and sorrel cream.