Salmon Asparagus Toast

20230827, #breakfastdiary 829, 21°C/drizzle 'Jeorinda' (to pickle/cure) - jeorim is basically a preservation technique, so it doesn't quite work as a substitute for 'marinate.' 'Jaeunda' (to let it rest/marinate) seems like the better word. The moment I woke up, I sprinkled the salmon with salt, pepper, lemon juice, and herbs and let it marinate for about 30 minutes. On bread brushed with olive oil and pan-toasted until crisp, spread ricotta cheese (cream cheese would be even better, but), then top with the marinated salmon and asparagus sautéed with salt, pepper, and herbs.

2 slices sourdough, 50g raw salmon, 4-5 asparagus spears, 1T ricotta cheese, olive oil, salt, pepper, herbs, lemon juice

1. Sprinkle both sides of the salmon with salt, pepper, a pinch of herbs, and 2t lemon juice, then let it marinate for about 30 minutes. 2. Brush the sourdough with olive oil and toast until crisp. 3. Heat olive oil in a pan and sauté the asparagus, seasoned with salt, pepper, and 1t herbs. 4. Spread ricotta cheese on the sourdough from step 2, then top with the marinated salmon from step 1 and the asparagus from step 3.