Difficulty: Easy
Place the salmon steaks on a plate and season both sides generously with sea salt, freshly milled pepper, powdered sugar, and curry powder. Finely chop the dill and parsley, then sprinkle over the salmon. Cover with plastic wrap and marinate in the refrigerator for 2 days.
To make the yogurt sauce, remove the parsley stalks and blanch the leaves in salted boiling water. Drain, refresh in ice water, and drain again. Purée the parsley in a blender, then blend in the yogurt. Crush the green peppercorns and stir them in. Season to taste with salt and lemon juice.
Remove the salmon from the fridge and slice into 2 cm thick pieces. Arrange on a serving platter. Warm gently under the grill or salamander for 20 seconds.
Drizzle the sauce over the platter, top with the salmon slices, and serve immediately with blanched green asparagus tips as garnish.
Source: The New Kitchen for All Seasons, Chanteclerc.
