Bart's Recipes
Rinse the green asparagus and trim the tough bottoms. Pat the fresh salmon fillet dry with paper towels. Then rub the fish evenly on both sides with a pinch of turmeric.
Heat a grill pan on high heat and grill the asparagus for a few minutes on all sides until they are tender-crisp. At the same time, place a frying pan on medium-high heat and let the ghee melt in it. Place the salmon fillet skin-side down in the hot fat and sear it for about four minutes until crispy. Turn the fish over and cook the other side for another two minutes.
Remove the pans from the heat once the ingredients have reached the proper doneness. Divide the grilled asparagus over the plates and place the seared salmon fillet directly on top or alongside.
Generously drizzle the fish and vegetables with the juice of the half lemon. Finish by sprinkling Celtic sea salt over the dish to taste and serve the meal immediately.
