Textured salmon recipe with green asparagus and yoghurt – IDDSI level 4-5

Texturising food is essential so that people with dysphagia can enjoy a safe, varied and nutritious diet.

This dish of salmon with green asparagus and yoghurt combines vibrant colours, delicate flavours and textures adapted to ensure a complete and pleasant dining experience. Thanks to the use of the cutter-emulsifier, we achieve preparations at IDDSI levels 4 and 5 that retain the identity of the original dish.

To cook the salmon

1. Season the salmon fillets with salt and pepper.

2. Cook them on a griddle or in the oven at 180 °C with a probe, until the centre reaches 65–70 °C.

3. To adapt the salmon to IDDSI level 5, start by removing the skin before blending.

4. Blend the salmon in the cutter-emulsifier at speed 5 for 10 seconds. Check the particle size to ensure it meets the level requirements; if necessary, apply a few more pulses.

5. At this level, we highly recommend serving the minced fish with a light sauce (IDDSI level 3) that facilitates effective swallowing while keeping the salmon moist during the meal. For this, prepare a sofrito with onion and peppers and blend it with some fish stock and xanthan gum.

To prepare the asparagus garnish

6. Blanch the green asparagus and mark on the griddle.

7. To adapt them to IDDSI level 4, blend the asparagus in the cutter-emulsifier at speed 3 for a few seconds.

8. Then continue blending at maximum speed for 1 minute.

9. Check the result and make sure no fibres remain. Add vegetable stock and a pinch of xanthan gum.

10. Blend again for 1 more minute at maximum speed to achieve a smooth emulsion with IDDSI level 4 texture.

11. Transfer the purée into a piping bag.

12. Plain Greek yoghurt generally has a suitable texture (IDDSI 4). Check it. If you wish to add flavour, blend the yoghurt with dill in the cutter-emulsifier with a serrated blade at maximum speed for 2 minutes. Make sure no herb fibres remain, and repeat blending if necessary.

+ Note: During cooking, avoid drying out or browning the salmon so that its natural fat helps maintain lubrication and cohesion in the minced product. Likewise, before blending, ensure the salmon is well-drained from cooking oil to avoid an excess of fat separating in the purée.