Ingredients for marinade
- 1 teaspoon garlic, minced
- ½ teaspoon ginger, minced
- 3 tablespoons honey
- 3 tablespoons sweet soy sauce
- 2 tbsp lemon juice
- 1 tsp lemon zest
- Crushed black pepper and salt to season
For the warm chopped asparagus salad
- 1 bunch fresh asparagus, cut into bite sized pieces
- 1/2 cup diced red bell pepper
- 1/2 cup diced snow peas
- 2 garlic clove, minced
- 1/4 lemon
- 2 tbsp parmesan cheese
- Salt and fresh ground black pepper to taste
For the salmon
- Combine the sauce ingredients and pour half of the sauce on the salmon and marinate the salmon for 15-30 minutes.
- Heat a pan with 1 tbsp of olive oil and fry the salmon for 5-8 minutes on each side.
- Alternatively, you may arrange the salmon on a greased baking sheet and bake at 350 degrees F for 15-20 minutes depending on the thickness.
- For a slightly crisp and caramelized top, sear the top of the salmon over medium-high heat for 2 minutes before baking.
- Once cooked, dish and serve hot drizzled with remaining sauce.
For the warm chopped asparagus salad
- In a pan, add 1 tbsp of olive oil and saute minced garlic.
- Drop in peppers, snow peas and asparagus.
- Cook for 2-3 minutes and season with salt and black pepper.
- Turn off the flame and squeeze the lemon juice all over the salad and sprinkle with parmesan.
