Salmon and Asparagus Rice Salad

Dill Sauce

• 4 sprigs fresh dill, leaves only
• 200 g sour cream
• 30 g freshly squeezed lemon juice
• 1 tsp pickled capers, drained
• ¼ tsp fine sea salt

Rice and Salmon

• 2 garlic cloves
• 1 ½ tsp fine sea salt
• 1 tsp mixed peppercorns
• 2 lemons, thin peelings of skin only
• 60 g spring onions, cut in pieces (3 cm)
• 30 g fresh parsley, leaves and tender stems, cut in pieces
• 60 g freshly squeezed lemon juice
• ½ tsp ground turmeric
• 250 g white long grain rice
• 1150 g water
• 250 g asparagus, woody ends removed, cut in pieces (3 cm)
• 1 lemon, sliced (5 mm)
• 680 g fresh salmon fillets, skinless
• 1 Tbsp fresh dill leaves