Warm Salmon and Vegetable Salad

Trim the tough ends of the asparagus; peel the stalks with a vegetable peeler, cut off the tips and slice the stalks into segments. Peel the baby carrots, halve the radishes, slice the zucchini and cut the spring onions into strips. Pour a little water into the container of a microwave steamer, insert the basket and add the vegetables; close the steamer with its lid and cook at 650 W for 4-5 minutes. 

Remove from the microwave and set aside. Brush the salmon steaks with oil on both sides, place on a grill plate and cook in the microwave on high for 5 minutes, turning them over halfway through the cooking time. Chop a bunch of parsley leaves, a few chives, 2-3 gherkins and a few capers and mix everything together with 4 tablespoons of mayonnaise and 1 tablespoon of water. Take the salmon out of the microwave, season with salt, break it into pieces and combine with the warm vegetables, mayonnaise and your favorite mesclun greens.