Crispy salmon with asparagus, spicy mango dressing, and potato mousseline

First, cook or steam your peeled potatoes.

Meanwhile, peel the asparagus, the green ones halfway.

Cook them until tender in a large pot of boiling water with a pinch of salt; when you take an asparagus out of the water and it bends, they are done, drain and place on kitchen paper.

Blend all the ingredients for the dressing, taste and adjust seasoning if necessary.

Brush some of the dressing onto the asparagus, using a brush is easiest, the rest you can serve in a bowl on the table.

Finish your mousseline, mash very finely – passing through a sieve is definitely allowed – add the cream cheese and milk, stir vigorously with a whisk, add seasoning and garnish, a splash of olive oil or a knob of butter.

Cook the salmon last, place the pan on the heat, let it get hot, be patient, this is important.

Add a generous splash of olive oil and place the fillets with the brown/gray side where the skin was facing up.

Let the fillet cook undisturbed for 1 minute, do not poke at it!

Flip it over and let it cook for another minute, I personally like them to still be nice and pink inside.

Remove the salmon from the pan and place it immediately on a plate, otherwise, it will continue to cook.

Now plate your dishes.

First a mound of mousseline, then the asparagus and the crispy salmon.

There you go, you did it!

Enjoy your meal