RECIPE:
Grilled salmon

Method:

1. Peel the asparagus and cook in boiling water for three minutes. Put them in an ice bath straight away, so they don't get too soft. They will later be baked together with the salmon in the oven.
2. You can make the mashed potatoes as fine or as coarse as you like, depending on what you like best. I myself like it silky smooth, and press the potatoes through a fine sieve after I have mashed them.
3. Then, mix a little bit of butter and cream to the preferred consistency and add salt and pepper to taste. The mashed potatoes can be served as they are, but you can also give them something extra by mixing finely chopped chives or truffle paste if you like.
4. Make thyme butter by melting 500 g of butter, adding 1 chopped shallot and half a bundle of fresh thyme. Let it simmer until the liquid becomes clear. Then strain off the onion and thyme.

Prepare the salmon: Marinate the pieces in a 50-50 mix of salt and sugar. Spread a thin layer over the whole piece and let it marinate for approx. one hour. Then rinse them and let them dry, either with paper towel or on a wire rack. Fry the salmon in a frying pan on high heat until a crust forms, place the salmon in an ovenproof dish brushed with oil (so the salmon does not stick) with the crust facing upwards. Bake in the oven for five to six minutes at 180 degrees Celsius together with the asparagus.

Enjoy!