Preparation: 30 min.
Salmon with leek and green asparagus in a saffron sauce
From Ik eet zo graag
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Ingredients for
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1 Salmon fillet, skinless
2 Salmon fillets, skinless
3 Salmon fillets, skinless
4 Salmon fillets, skinless
5 Salmon fillets, skinless
6 Salmon fillets, skinless
7 Salmon fillets, skinless
8 Salmon fillets, skinless
9 Salmon fillets, skinless
10 Salmon fillets, skinless
0.5 stalk Leek
1 stalk of Leek
1.5 stalks of leeks
2 stalks of leeks
2.5 stalks of leeks
3 stalks of leeks
3.5 stalks Leek
4 stalks of leeks
4.5 stalks Leek
5 stalks of leeks
0.25 bundle of asparagus, green
0.5 bundle of asparagus, green
0.75 bundle of asparagus, green
1 bundle of asparagus, green
1.25 bundles Asparagus, green
1.5 bundles of asparagus, green
1.75 bundles Asparagus, green
2 bundles of asparagus, green
2.25 bundles of asparagus, green
2.5 bundles of asparagus, green
1 dl coconut milk
2 dl coconut milk
3 dl coconut milk
4 dl coconut milk
5 dl coconut milk
6 dl coconut milk
7 dl coconut milk
8 dl coconut milk
9 dl coconut milk
1 l coconut milk
2.5 Saffron threads
5 Saffron threads
7.5 Saffron threads
10 Saffron threads
12.5 Saffron threads
15 Saffron threads
17.5 Saffron threads
20 Saffron threads
22.5 Saffron threads
25 Saffron threads
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
0.25 teaspoon curry powder
0.5 teaspoon curry powder
0.75 teaspoon curry powder
1 teaspoon curry powder
1.25 teaspoons curry powder
1.5 teaspoons curry powder
1.75 teaspoons curry powder
2 teaspoons curry powder
2.25 teaspoons curry powder
2.5 teaspoons curry powder
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About this recipe
A festive dish with the red gold, for when it can be a little more.
You can read the full recipe on page 80 from Ik eet zo graag
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