Smoked Salmon, BBQ Asparagus and Halloumi With Salsa Verde

Name: Smoked Salmon, BBQ Asparagus and Halloumi With Salsa Verde
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 leave arugula; 20 asparagus spears, blanched; 50 grams capers; 0 bunches flat leaf parsley; 400 grams halloumi cheese, 8 thick slices; 2 lemons, juice of; 2 Tbsps olive oil; 118 milliliters grated parmesan cheese; 4 servings salt and pepper; 400 grams smoked salmon

The recipe Smoked Salmon, BBQ Asparagus and Halloumi With Salsa Verde could satisfy your Mexican craving in roughly 10 minutes. This recipe covers 28% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and pescatarian recipe has 565 calories, 47g of protein, and 39g of fat per serving. This recipe serves 4. Head to the store and pick up flat leaf parsley, parmesan cheese, salmon, and a few other things to make it today. It works well as a pricey main course.

Ingredients

Servings:

1leave

arugula 20

asparagus spears, blanched 50grams

capers 0bunches

flat leaf parsley 400grams

halloumi cheese, 8 thick slices 2

lemons, juice of 2Tbsps

olive oil 118milliliters

grated parmesan cheese 4servings

salt and pepper 400grams

smoked salmon

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.