Difficulty:[usr 1]
Place the salmon steaks on a plate, cover them with salt, pepper, sugar and curry on both sides. finely chop the dill and parsley and sprinkle over the salmon. Cover with transparent film and leave to marinate for 2 days in the refrigerator.
Then prepare the yoghurt sauce:cut the parsley stalks and cook the leaves in salted water. Then discard the boiling water and refresh the parsley in ice water, then discard this water.
Purée the parsley in the blender, incorporate the yoghurt. Crush the green peppercorns and add them to the parsley yoghurt. Season with salt and lemon juice.
Take the salmon out of the fridge and cut it into 2 cm thick slices. Arrange them on a platter. Lightly heat the salmon for 20 seconds under the grill or in the salamander.
Pour the sauce on the plate, arrange the slices of salmon and serve immediately with the garnish of asparagus tips.
Source:The new kitchen for all seasons. Chanteclerc.
