Preparation: 20 min.
Carpaccio of salmon with strands of green asparagus and a delicious oriental sauce with peanuts (keto)
From Puur Eten 1
Ingredients for
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+
-
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4 asparagus, green
8 asparagus, green
12 asparagus, green
16 asparagus, green
20 asparagus, green
24 asparagus, green
28 asparagus, green
32 asparagus, green
36 asparagus, green
40 asparagus, green
150 g salmon, carpaccio
300 g salmon, carpaccio
450 g salmon, carpaccio
600 g salmon, carpaccio
750 g salmon, carpaccio
900 g salmon, carpaccio
1.05 kg salmon, carpaccio
1.2 kg salmon, carpaccio
1.35 kg salmon, carpaccio
1.5 kg salmon, carpaccio
15 g peanuts, toasted
30 g peanuts, toasted
45 g peanuts, toasted
60 g peanuts, toasted
75 g peanuts, toasted
90 g peanuts, toasted
105 g peanuts, toasted
120 g peanuts, toasted
135 g peanuts, toasted
150 g peanuts, toasted
ginger
ginger
ginger
ginger
ginger
ginger
ginger
ginger
ginger
ginger
0.5 clove of garlic
1 clove of garlic
1.5 cloves of garlic
2 cloves of garlic
2.5 cloves of garlic
3 cloves of garlic
3.5 cloves of garlic
4 cloves of garlic
4.5 cloves of garlic
5 cloves of garlic
0.5 spring onion
1 spring onion
1.5 spring onions
2 spring onions
2.5 spring onions
3 spring onions
3.5 spring onions
4 spring onions
4.5 spring onions
5 spring onions
0.5 lime
1 lime
1.5 limes
2 limes
2.5 limes
3 limes
3.5 limes
4 limes
4.5 limes
5 limes
0.5 tablespoon of sesame oil
1 tablespoon of sesame oil
1.5 tablespoons of sesame oil
2 eetlepels sesamolie
2.5 tablespoons of sesame oil
3 tablespoons of sesame oil
3.5 tablespoons of sesame oil
4 tablespoons of sesame oil
4.5 tablespoons of sesame oil
5 tablespoons of sesame oil
2 tablespoons of light soy sauce
4 tablespoons of light soy sauce
6 tablespoons of light soy sauce
8 tablespoons of light soy sauce
10 tablespoons of light soy sauce
12 tablespoons of light soy sauce
14 tablespoons of light soy sauce
16 tablespoons of light soy sauce
18 tablespoons of light soy sauce
20 tablespoons of light soy sauce
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About this recipe
This is one of my favorite recipes: the crispy asparagus, the tender salmon and the delicious nuts.
You can read the full recipe on page 130 from Puur Eten 1
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