Yields: 04 Servings


  • Salmon steak (150gms each)- 4nos
  • Yellow chilly powder – 2 tsp
  • Salt – to taste
  • Soya leaves – 3tbsp
  • Suji -100gm
  • Onion large – 1 no
  • Button mushrooms – 100gm
  • Salt – to taste
  • Mozzarella cheese grated – 50 gm
  • Asparagus – 20 stalks
  • Turmeric – 1 1/2 tsp
  • Lemon – 1 no
  • Besan – 1tbsp
  • Oil – 100ml
  • Butter – 50gm
  • Garlic cloves – 4 nos
  • Black pepper – to taste
  • Milk – 300ml
  • White truffle oil -1 1/2 tbsp
  • Sliced truffle – 8 very thin slices


  1. Dry roast the besan till light brown. Apply this besan, salt, lemon juice, turmeric and chilly powder to the salmon. Finely chop the soya leaves and mix with the salmon.
  2. To make upma finely chop the onions garlic and mushrooms. Melt butter and saute onions, garlic and mushrooms. Add pepper powder and the sooji and saute till blonde in colour. Now pour the milk and cook till it becomes a homogenous mixture. Add some cheese and drizzle truffle oil.
  3. For asparagus keep water for boiling and add salt. Peel the asparagus stalk from the ends and blanch it in boiling water for 10 seconds. Quickly take them out and put in cold water. Cool and drain.
  4. To assemble the dish. Put a pan on fire and add oil. Sear the fish on high flame and then on slow heat gently cook till fish is medium done. Separately heat 1 tbsp of oil and add asparagus, sprinkle salt and pepper powder and toss it.
  5. Heat another pan for the creamy upma. Now place a lump of upma in the centre of the plate and place the fish on top and on to the sides place the asparagus. Drizzle little truffle oil. Serve hot.


Salmon is enjoyed most when it is medium done. Cook accordingly to your preference.