Wok Seared Wild Salmon With Asparagus Recipes

SALMON AND ASPARAGUS WITH MAîTRE D'HôTEL BUTTER

Steps:

• For the maître d'hôtel butter: With a mortar and pestle, mash the anchovies together with the horseradish (see Cook's Note). Add the honey, Dijon, butter, lemon juice and salt and pepper to taste. Combine to form a cohesive paste. Add the parsley and mix to combine. Set aside. If not using right away, transfer to a sheet of parchment paper or plastic wrap and, using the wrap, form it into a cylindrical shape; refrigerate until firm, about 30 minutes.
• For the asparagus: Cut or snap off the woody ends of the asparagus. Place the asparagus and 1 tablespoon water in a shallow microwave-safe baking dish. Cover the dish tightly with plastic wrap. Microwave on high for 2 1/2 minutes. Remove, then drain and season with the oil, salt and pepper, lemon zest and parsley.
• For the salmon: Place 2 salmon fillets in a shallow bowl or plate. Drizzle with olive oil and sprinkle with salt and pepper. Cover the bowl with plastic wrap and microwave on 50% power in 1-minute increments until the salmon is cooked to your liking, 2 to 2 1/2 minutes. Transfer to plates. Repeat with the remaining 2 fillets.
• While the filets are still warm, dollop with some of the maître d'hotel butter on top and allow it to melt (save the remaining maître d'hotel butter for another use). Serve with the asparagus and lemon wedges.

PAN-SEARED SALMON WITH NO-FAIL HOLLANDAISE AND ASPARAGUS

Steps:

• Preheat a large skillet over medium-high heat. Add the oil and heat for a couple minutes.
• Salt the boiling water, add the asparagus and cook for 2 minutes. Drain and reserve on a paper towel-lined plate.
• Add the salmon skin-side up to the pan and cook for 4 minutes. Flip and cook skin-side down until the skin is crisped and salmon is cooked just past medium-rare, about 6 more minutes.
• Meanwhile, make the hollandaise sauce: Bring a couple inches of water to a simmer in a small saucepan. Whisk together the egg yolks, mustard, cayenne, lemon juice, 1 tablespoon each of the herbs in a medium metal bowl. Set the bowl over the simmering water (do not let the bowl touch the water) and whisk until the hollandaise has thickened, about 2 minutes. You can move the saucepan on and off the heat to regulate the temperature, so the eggs don't cook too quickly.
• When the mixture is hot and thickened, gradually add the butter in several batches and whisk after each addition until fully incorporated, about 3 minutes. Add sea salt and white pepper to taste.
• Place the salmon fillets and asparagus on individual serving plates and spoon the hollandaise over the top. Garnish with the remaining minced herbs and serve.

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER

Steps:

• Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
• While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
• Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
• Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.

ONE-PAN SALMON WITH ROAST ASPARAGUS

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
• Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.