Grilled salmon and asparagus with tandoori seasoning

Salmon and asparagus are a classic combination. Use the asparagus when it is in season, then it is best. Both the salmon and the asparagus can be heated on the grill, easily and well.



20-40 min

Number of servings: 4


  • 800 g salmon fillet, with skin
  • 2 tsp tandoori masala
  • 2 tsp salt
  • 1 tsp sugar


  • 12 pcs asparagus
  • olive oil
  • salt and pepper


  • 2 tsp apple cider vinegar
  • 1 tsp sugar
  • 1 dl light cream
  • 0.5 pcs iceberg lettuce
  • 1 cucumber


  • Cut salmon into serving pieces, and season with tandoori, salt and sugar.
  • Place the pieces on a hot grill with the skin down, and put on the lid if you have one
  • Leave the salmon pieces on the grill until they are slightly pink in the middle, approx. 6 minutes.


    • Peel the lower part of the asparagus and cook them in salted water for approx. 2 minutes.
    • Put them in ice water
    • Turn the asparagus in a little olive oil and grill them for approx. 3 minutes.
    • Sprinkle with a little salt and pepper.


    • Mix apple cider vinegar with sugar and stir until dissolved.
    • Add light cream and mix well.
    • Roughly cut lettuce, peel cucumber and cut long cucumber strips with the peeler.
    • Mix salad and cucumber strips in the sour cream dressing just before serving.

    Serve grilled salmon with asparagus and the salad next to it.