Salmon with Asparagus, Arugula and Tomatoes
Peel the asparagus. Cut into 4-5 cm (approximately 1 1/2–2 inch) pieces. Place the asparagus tips aside. Blanch asparagus pieces in salted boiling water for about 5 minutes. Add tips and boil about 5 minutes. Drain and reserve the cooking liquid.
Rinse the tomatoes, remove stems and cut flesh into cubes. Cut the salmon into cubes. Rinse the lemon in hot water. Cut half into slices and squeeze remaining lemon. Place lemon slices in a saucepan, cover with asparagus stock to 2 cm (approximately 3/4 inch) deep and bring to a boil. Add salmon, cover and remove from heat. Let stand let soak for 2-3 minutes. Rinse basil and cut leaves into strips. Rinse arugula and dandelion leaves, shake dry and place on 4 plates. Mix lemon juice with salt and pepper, stir in 2 tablespoons of the asparagus stock and oil. Mix drained salmon with asparagus, basil and tomatoes and serve on the arugula and dandelion leaves. Drizzle with dressing.