Romaine Lettuce with Green Vegetables and Sesame Salmon – SWR4

Sauteed Romaine Lettuce with Green Asparagus, Beans and Light Dressing.  Next to the plate, green peppers, green beans and green bread (Photo: SWR, Jens Alinia)


Jens Alinia



250 g natural yogurt, 3.5%
2 tablespoons ginger, grated
3 cloves garlic, roughly chopped
1 green chili, cleaned and roughly chopped (add as needed)
2-3 tablespoons sesame paste (tahini, Asian or supermarket)
2-3 spoons of soy sauce (sweet).
some salt and pepper from the mill
about 1 teaspoon lemon juice
3 sprigs of basil
5 stalks of coriander or parsley
5 sprigs of fennel, very finely chopped
maybe some lukewarm water

Except this:

2 big ones or 4 small romaine lettuces, halved
120 g edamame soybeans (light green, small beans, frozen or canned)
12 green asparagus, two-thirds peeled, cut diagonally
a little olive oil and salt
400 g salmon fillet, thinly sliced, cut diagonally
Salt pepper
3 tablespoons of white sesame or mixed with black
vegetable oil for frying
1 lemon, quartered to serve

“The special feature of this salad is the many herbs and sesame tahini in the dressing, it not only goes well with salad or raw and grilled vegetables, but also goes well with cold chicken or tomatoes with sheep’s cheese. I pair it here with Pan Sesame Salmon!”


Mix all the ingredients for the sauce in a blender, except the herbs.

Pull the herbs from the stems. Stir half into sauce. Add a little water if possible. The dressing should be slightly runny. Finely chop the other half of the herbs and reserve for later.

Remove the outer leaves from the romaine lettuce and cut it in half. Carefully separate the leaves, wash them and then shake them dry. Simply thaw the soybeans or remove them from the can without liquid.

Sauté the asparagus and halved romaine lettuce in a pan on all sides in a little salted oil over medium-high heat, adding some toasted flavor. Remove from pan and set aside.

Cut the salmon into slices about one centimeter thick, roll the sesame seeds on all sides and fry carefully on each side for a minute or two in the same pan over medium heat. Sesame should not burn.

Arrange the romaine lettuce, asparagus, soy and sesame salmon on a plate, spread about two tablespoons of the tahini sauce and the remaining herbs on each.

Corinne’s tip: This goes well with filo pastry brushed with butter, sprinkled with salt and ras el hanout and baked until crispy. Or just light sourdough bread or boiled potatoes.

Printable recipe for romaine lettuce with vegetables and salmon

Another idea for a summer salad: vegan with cranberry dressing

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