Poached Salmon on Spring Vegetable Salad

A delicious recipe for the asparagus season:

Coarsely chop the fish bones, shallot and ginger, sauté briefly without fat in a saucepan and add Noilly Prat and about a quarter of a liter of water. Cut a piece of lime peel into small pieces and add it together with the lemon verbena. Gently simmer the stock in the open saucepan for 10 minutes, then pour through a sieve and season with salt.

Peel and rinse the asparagus spears, cut into portions and blanch for about 4 min. Blanch sugar snap peas for about 2 min, then quench when cool. Clean kohlrabi, cut into slices and blanch in salted water with a pinch of sugar for about 4 min.

Cook a salad dressing from soy sauce, salt, vinegar, pepper, olives, sugar and nut oil. Mix the lukewarm vegetables with it and let them simmer for about 10 min. Poach the salmon in the simmering stock for about 5 minutes. (It should still have a raw core inside).

Arrange the salmon on the vegetable salad and bring to the table sprinkled with chives.

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